Szechuan Chicken (Kung Pao Chicken) recipe

Ingredients

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

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