Chicken & Cashews
Yield
6 servingsPrep
45 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
boneless, cut into 1in.pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | each |
eggs
|
|
| 2 | cups |
vegetable oil
|
|
| 1 | each |
green bell peppers
ubed |
|
| Imperial sauce | |||
| 1 | x |
hoisin sauce
|
*
|
| 1 | cup |
water chestnuts
sliced |
*
|
| 1 | cup |
cashew nuts
raw |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
boneless, cut into 1in.pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
cornstarch
|
|
| 15 | ml |
sherry
dry |
|
| 1 | each |
eggs
|
|
| 473 | ml |
vegetable oil
|
|
| 1 | each |
green bell peppers
ubed |
|
| Imperial sauce | |||
| 1 | x |
hoisin sauce
|
*
|
| 237 | ml |
water chestnuts
sliced |
*
|
| 237 | ml |
cashew nuts
raw |
*
|
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 to 2 min.
Drain through colander or sieve, reserving 2 to 3 tablespoons oil. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce.
Cook 1 to 2 min. or until thickened slightly. Add nuts, chicken and vegetables, stirring everything together until well coated w/ sauce.
