Szechuan Kung Pao Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves, cubed into 3/4 in cubes |
1 egg white |
1 tablespoon cornstarch |
2 tablespoons vegetable oil |
1 cup unsalted peanuts or 1 cup cashews |
2 scallions, sliced |
2 tablespoons dry sherry |
2 tablespoons hoisin sauce |
4 tablespoons black bean sauce |
1/4-1/2 teaspoon chili paste |
1 tablespoon vinegar |
1 teaspoon sugar |
Directions:
1. Combine the cubed chicken with the egg white and cornstarch.
2. Refrigerate for 1/2 hour.
3. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done.
4. Add nuts, scallions, and remaining ingredients.
5. Heat thoroughly and serve at once with rice.
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