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Szechuan Chicken ( Kung Pao Chicken )




Source of Recipe


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Recipe Introduction


Serving Size : 4


List of Ingredients




4 Chicken Breast Halves Without Skin -- 3/4' cubes
1 Egg White
1 tablespoon Cornstarch
2 teaspoons Vegetable Oil
1 cup Unsalted Peanuts
2 Scallions -- sliced
2 tablespoons Dry Sherry
2 tablespoons Hoisin Sauce
4 tablespoons Black Bean Sauce
1/2 teaspoon Chili Paste
1 tablespoon Vinegar
1 teaspoon Sugar


Recipe



Combine cubed chicken with egg white and cornstarch. Refrigerate for
1/2
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.