Szechwan Chicken (Kang Pao Chicken)

Recipe Ingredients

4		Chicken-breast halves - skinned, boned, and
3/4		Cubes
1		Egg white
1 tablespoon	15ml	Corn starch
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Unsalted peanuts or cashews
2		Scallions - sliced
2 tablespoons	30ml	Dry sherry
2 tablespoons	30ml	Hoisin sauce
4 tablespoons	60ml	Black bean sauce
1/4 teaspoon	1.3ml	Chili paste
1 tablespoon	15ml	Vinegar
1 teaspoon	5ml	Sugar

Recipe Instructions

Combine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 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.

Source:
Cooking Light - April 1997

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