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