---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WITH CASHEWS B1
  Categories: Chinese, Poultry, Main dish
       Yield: 6 servings
  
   1 1/2 lb Chicken breasts
            - (boneless, skinless)
            - cut into 1 in. pieces
            Salt & pepper; to taste
     1/4 ts Cornstarch
       1 tb Dry sherry
       1    Egg
       2 c  Oil
       1 sm Green pepper; cubed
     1/2 c  Sliced water chestnuts
            Imperial sauce (see recipe)
       1 ts Hoisin sauce
     1/2 c  -raw cashews, or up to
       1 c  Raw cashews
  
   NOTE: Recipe called for “1-1/4 to 1-1/2 lb boneless,
   skinless chicken breasts”.
   
   Marinate chicken breasts 30 minutes in salt, pepper,
   cornstarch, sherry & egg. Heat wok hot & dry. Add oil.
   When it’s just beginning to smoke, add chicken, green
   pepper & water chestnuts, stirring 1-2 minutes. Drain
   through colander or sieve, reserving 2-3 tbs. oil.
   Return the reserved oil to wok & add Imperial Sauce &
   hoisin sauce. Cook 1-2 minutes or until thickened
   slightly. Add nuts, chicken & vegetables, stirring
   everything together until well coated with sauce.
   Serve.
   
   Note: Hoisin sauce is pre-packaged, found in Chinese
   specialty stores. Made from soybeans, flour, sugar,
   garlic & chili peppers, it is reddish-brown in color &
   is creamy & sweet. If it’s too thick to spread, thin
   with some sesame oil.
   
   Temperature (s): HOT Effort: AVERAGE Time: 00:50
   Source: MING'S Comments: YORK ROAD; BALTIMORE
   Comments: WINE: WAN-FU
  
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