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Name: Chicken with Cashews
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 ts Hoisin sauce; 1/2 c Sliced water chestnuts; 1 1/2 lb Chicken breasts; (boneless,; Cut into 1 in. pieces; 1 c Raw cashews; 1/4 ts Cornstarch; 1 Egg; 1 sm Green pepper; cubed; Salt & pepper; to taste; 1/2 c - raw cashews; or up to; Imperial sauce; (see recipe); 1 tb Dry sherry; 2 c Vegetable oil

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INGREDIENTS

1 ts Hoisin sauce
1/2 c Sliced water chestnuts
1 1/2 lb Chicken breasts; (boneless,
Cut into 1 in. pieces
1 c Raw cashews
1/4 ts Cornstarch
1 Egg
1 sm Green pepper; cubed
Salt & pepper; to taste
1/2 c - raw cashews; or up to
Imperial sauce; (see recipe)
1 tb Dry sherry
2 c Vegetable oil

Servings

INSTRUCTIONS

NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken breasts". Marinate chicken breasts 30 minutes in salt, pepper, cornstarch, sherry & egg. Heat wok hot & dry. Add oil. When its just beginning to smoke, add chicken, green pepper & water chestnuts, stirring 1-2 minutes. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 minutes or until thickened slightly. Add nuts, chicken & 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 & chili peppers, it is reddish-brown in color & is creamy & sweet. If its too thick to spread, thin with some sesame oil. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MINGS Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chicken with Cashews

1 ts Hoisin sauce
1/2 c Sliced water chestnuts
1 1/2 lb Chicken breasts; (boneless,
 Cut into 1 in. pieces
1 c Raw cashews
1/4 ts Cornstarch
1 Egg
1 sm Green pepper; cubed
 Salt & pepper; to taste
1/2 c - raw cashews; or up to
 Imperial sauce; (see recipe)
1 tb Dry sherry
2 c Vegetable oil

NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken  breasts".    Marinate chicken breasts 30 minutes in salt, pepper, cornstarch,  sherry & egg. Heat wok hot & dry. Add oil. When its just beginning  to smoke, add chicken, green pepper & water chestnuts, stirring 1-2  minutes. Drain through colander or sieve, reserving 2-3 tbs. oil.  Return the reserved oil to wok & add Imperial Sauce & hoisin sauce.  Cook 1-2 minutes or until thickened slightly. Add nuts, chicken &  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 & chili peppers, it  is reddish-brown in color & is creamy & sweet. If its too thick to  spread, thin with some sesame oil.    Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MINGS  Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 6 servings

Calories: 588
Calories from Fat: 539 (92%)

Amt Per Serving		% DV

	Total Fat 59.9g	80 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 37.2g
	Polyunsanturated Fat 15.6g
Cholesterol 35.3mg		11 %
Sodium 30.8mg		1 %
Potassium 166mg		4 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 9.9g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 588

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