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
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