Chicken with Cashews
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | -11/2 |
chicken breasts
boned,skinned, cut into 1 inch pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | each |
eggs
|
|
| 2 | cups |
vegetable oil
|
|
| 1 | small |
green bell peppers
ubed |
|
| ½ | cup |
water chestnuts
sliced |
*
|
| Imperial sauce | |||
| 1 | teaspoon |
hoisin sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | -11/2 |
chicken breasts
boned,skinned, cut into 1 inch 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 | small |
green bell peppers
ubed |
|
| 118 | ml |
water chestnuts
sliced |
*
|
| Imperial sauce | |||
| 5 | ml |
hoisin sauce
|
*
|
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 chestnuts, stirring 1 to 2 min.
Drain through colander or sieve, reserving 2 to 3 tbs. oil. Return the reserved oil to wok and add Imperial Sauce. Cook 1 to 2 min. or until thickened slightly.
Add nuts, chicken and vegetables, stirring everything together until well coated w/ sauce.
