Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken-breast halves skinned, boned, and cut in 3/4 in cubes |
| 1 \N | Egg white |
| 1 tablespoon | Corn starch |
| 2 tablespoons | Vegetable oil |
| 1 cup | Unsalted peanuts or cashews |
| 2 \N | 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 |
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]