---------- 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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