1 1/2 lb Chicken Breast ;boneless
CUT INTO 1-IN.PIECES
SALT & PEPPER TO TASTE
1/4 ts CORNSTARCH
1 tb DRY SHERRY
EGG
2 c  OIL
GREEN PEPPER,CUBED
IMPERIAL SAUCE:
Hosin Sauce
1 c  Cashews raw
1 c  Water Chestnuts;sliced

Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg.
Heat wok hot & dry. Add oil. When its just beginning to smoke, add
chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through
colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok &
add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened
slightly. Add nuts,chicken & vegetables, stirring everything together until
well coated w/ 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 w/ some sesame oil.