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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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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6 servings|
|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 %|
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Calories per serving: 588
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