Chicken and Cashews

Course : Chinese
Serves: 6
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1 1/2 pounds chicken breast -- boneless -- cut into 1 inch pieces
1 teaspoon salt and pepper to taste
1/4 teaspoon cornstarch
1 tablespoon dry sherry
1 large egg
2 cups oil
1 medium green pepper -- cubed
1 bottle hosin sauce
1 cup cashews raw
1 cup water chestnuts -- sliced

Preparation / Directions:

Marinate chicken breasts 30 min. in salt, pepper, cornstarch, sherry and egg. Heat wok hot and dry. Add oil. When it's just beginning to smoke, add chicken, green pepper and water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts, chicken and 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 and chili peppers, it is reddish-brown in color and is creamy and sweet. If it's too thick to spread, thin with some sesame oi

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