Szechuan chicken (kang pao chicken)

Yield: 4 servings

Measure 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

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]

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