Szechuan Chicken (Kung Pao Chicken) recipe


  • Chicken-breast halves -- skinned, boned, and
  • Egg white
  • Corn starch
  • Vegetable oil
  • Unsalted peanuts or cashews
  • Scallions -- sliced
  • Dry sherry
  • + 5 more ingredients
    • Hoisin sauce
    • Black bean sauce
    • To ½ teaspoon chili paste
    • Vinegar -- I teaspoon sugar
    • in cubes

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.

View full recipe at SpringPad


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