Royal Chicken on Emerald Threads

2 teaspoons dry sherry

1 1/2 chicken breasts, split in half and boned

Salt and pepper

1/4 Cup flour

1/4 cup cornstarch

3 tablespoons oil

1 1/2 cups shredded celery cabbage

1/4 cup sliced onion

1 tablespoon oil

Royal sauce: Mix together 1 tablespoon each catsup, oil, sesame oil, sugar, vinegar, and soy sauce.

Rub sherry over chicken and sprinkle with salt and pepper. Shake flour and cornstarch together in a paper or plastic bag; add chicken and shake until coated. Heat the 3 tablespoons oil in a wok and saute chicken over medium heat until browned and tender, about 15 minutes. Stir fry cabbage and onion in wok with the 1 tablespoon oil for 5 minutes. Place cabbage on a serving plate. Cut chicken crosswise in slices 1/2 inch thick, arrange on cabbage, and spoon over the Royal sauce.

SPICY CASHEW CHICKEN STIR-FRY

2 garlic cloves, minced

1 teaspoon minced fresh ginger

3 boneless, skinless chicken breast halves, cut into 2-inch strips

3 cups broccoli florets

3 scallions, white and green parts, cut into 2-inch lengths

2 tablespoons hoisin sauce

1 tablespoon dark sesame oil

11/2 teaspoons Asian chili paste or 1/2 teaspoon crushed red pepperflakes

3 tablespoons cashew halves

 

Heat wok on high heat add 2 tablespoons of oil.Add the garlic and ginger and cook for 30 seconds, or until fragrant. Add the chicken and cook, stirring con- stantly, for 3 or 4 minutes, or until no longer pink. Transfer to a plate.

Add the broccoli and cook, stirring constantly, for 3 minutes or until crisp-tender. Return the chicken to the skillet and add the scallions.

Meanwhile, in a small bowl, combine the hoisin sauce , oil and chili paste or red pepper flakes. Pour into the wok and cook, stirring constantly, for 2 minutes, or until the flavors blend. Stir in the cashews and serve immediately.

Makes 4 servings.