Szechuan chicken (kang pao chicken)
4 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 | teaspoon | Chili paste |
| 1 | tablespoon | Vinegar |
| 1 | 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.
Posted by I.NURI [Smile.Nuri]