---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CHICKEN W/ CASHEWS B1
  Categories: Poultry
       Yield: 6 Servings
  
   1 1/4    TO 1-1/2 lb BONED,SKINNED
            -CHICKEN BREASTS, 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:
       1 ts HOISIN SAUCE
     1/2    TO 1 c RAW CASHEWS
  
   Marinate chicken breasts 30 min. in salt, pep-
   per,cornstarch,sherry & egg. Heat wok hot & dry. Add
   oil. When it’s just beginning to smoke, add
   chicken,green pepper & water chest- nuts, stirring 1-2
   min. Drain through colander or sieve, reserving 2-3
   tbs. oil. Return the reserved oil to wok & add
   Imperial Sauce & hoisin sauce. Cook 1-2 min. or until
   thickened slightly. Add nuts,chicken & vegetables,
   stirring everything together until well coated w/
   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 w/ 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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