Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Chicken-breast halves; skinned, boned, and cubed into 3/4 in cubes |
| 1 each | Egg white |
| 1 each | Tb Corn starch |
| 2 eaches | Tb Vegetable oil |
| 1 cup | Unsalted peanuts or cashews |
| 2 eaches | Scallions; sliced |
| 2 eaches | Tb Dry sherry |
| 2 eaches | Tb Hoisin sauce |
| 4 eaches | Tb Black bean sauce 1/2 tsp. chili paste |
| 1 each | Tb Vinegar |
| 1 teaspoon | Sugar |
YIELD: 1 SERVINGS
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. ++++-