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Szechuan Chicken (Kung Pao Chicken)



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  • Cooking Time: N/A

Szechuan Chicken (Kung Pao Chicken)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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. ++++-

Ingredients:

-----------------------------YIELD: 1 SERVINGS-----------------------------
4 Chicken-breast halves;
-skinned, boned, and cubed
-into 3/4 in cubes
1 Egg white
1 Tb Corn starch
2 Tb Vegetable oil
1 c Unsalted peanuts or cashews
2 Scallions; sliced
2 Tb Dry sherry
2 Tb Hoisin sauce
4 Tb Black bean sauce
1/4 ts - 1/2 tsp. chili paste
1 Tb Vinegar
1 ts Sugar

Serves:

1 Servings

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