Szechuan chicken (kung pao chicken)

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


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. ++++-

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