Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        chicken breasts -- (boneless,
                        -- skinless)
                        cut into 1 in. pieces
                        salt & pepper -- to taste
     1/4  teaspoon      cornstarch
   1      tablespoon    dry sherry
   1                    egg
   2      cups          oil
   1      small         green pepper -- cubed
     1/2  cup           sliced water chestnuts
                        imperial sauce -- (see recipe)
   1      teaspoon      hoisin sauce
     1/2  cup           - raw cashews -- or up to
   1      cup           raw cashews

Preparation:

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 and egg. Heat wok hot and dry. Add oil. When it's just beginning to smoke, add chicken, green pepper and water chestnuts, stirring 1-2 minutes. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce. Cook 1-2 minutes or until thickened slightly. Add nuts, chicken and 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 and chili peppers, it is reddish-brown in color and is creamy and sweet. If it's too thick to spread, thin with some sesame oil. Source: MING