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| 1 1/4 | To 1-1/2 lb Boned, Skinned Chicken Breasts, Cut Into 1 In.Pieces |
| | salt |
| | pepper |
| 1/4 Teelöffel | cornstarch |
| 1 Esslöffel | sherry dry |
| 1 | egg |
| 2 Tasse | oil |
| 1 klein | green Pepper cubes |
| 1/2 Tasse | water chestnuts sliced |
| | Imperial Sauce: |
| 1 Teelöffel | Hoisin sauce |
| 1/2 | To 1 c Raw Cashews |
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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
Wine: Wan-Fu
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