Yield: 4 servings
|4||Chicken-breast halves skinned, boned, and cut in 3/4 in cubes|
|1 tablespoon||Corn starch|
|2 tablespoons||Vegetable oil|
|1 cup||Unsalted peanuts or cashews|
|2 tablespoons||Dry sherry|
|2 tablespoons||Hoisin sauce|
|4 tablespoons||Black bean sauce|
|¼ teaspoon||Chili paste|
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]