Chicken with Cashews

• 1 1/4 -11/2 chicken breasts boned,skinned, cut into 1 inch 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 small green bell peppers ubed
• 1/2 cup water chestnuts sliced
• 1 teaspoon hoisin sauce

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 chestnuts, stirring 1 to 2 min.
6. Drain through colander or sieve, reserving 2 to 3 tbs.
7. oil.
8. Return the reserved oil to wok and add Imperial Sauce.
9. Cook 1 to 2 min.
10. or until thickened slightly.
11. 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, water chestnuts, hoisin sauce

Taken from recipeland.com/recipe/v/chicken-cashews-36965 (may not work)