Chicken and Cashews

• 1 1/2 pounds chicken breasts boneless, cut into 1in.pieces
• 1 x salt and black pepper to taste
• 1/4 teaspoon cornstarch
• 1 tablespoon sherry dry
• 1 each eggs
• 2 cups vegetable oil
• 1 each green bell peppers ubed
• 1 x hoisin sauce
• 1 cup water chestnuts sliced
• 1 cup cashew nuts raw

1. Marinate chicken breasts 30 min.
2. in salt, pepper, cornstarch, sherry and egg.
3. Heat wok hot and dry.
4. Add oil.
5. When it's just beginning to smoke, add chicken, green pepper and water chest- nuts, stirring 1 to 2 min.
6. Drain through colander or sieve, reserving 2 to 3 tablespoons oil.
7. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce.
8. Cook 1 to 2 min.
9. or until thickened slightly.
10. Add nuts, chicken and vegetables, stirring everything together until well coated w/ sauce.

chicken breasts, salt, cornstarch, sherry dry, eggs, vegetable oil, green bell peppers, hoisin sauce, water chestnuts, nuts

Taken from recipeland.com/recipe/v/chicken-cashews-34257 (may not work)