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 it's 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 it's too thick to spread, thin w/ some sesame oil.