Szechuan chicken(kung pao chicken)

1 servings

Ingredients

Quantity Ingredient
4 Chicken-breast halves skinned, boned, and cut in 3/4 in cubes
1 Egg white
1 tablespoon Corn starch
2 tablespoons Vegetable oil
1 cup Unsalted peanuts or cashews
2 Scallions; sliced
2 tablespoons Dry sherry
2 tablespoons Hoisin sauce
4 tablespoons Black bean sauce
¼ To 1/2 teaspoon chili paste
1 tablespoon Vinegar; i teaspoon sugar

Directions

Combine the cubed chicken with the egg white and cornstarch.

Refrigerate for ½ hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, scallions, and remaining ingredients.

Heat thoroughly and serve at once with rice.

From The Cookie-Lady's Files Message 181 Sun Nov 28, 1993 COOKIE-LADY [Cookie] at 18:10 EST MM by Cuz

Related recipes