Kung Po

Szechuan Chicken Kung Pao

Szechuan Chicken Kung Pao

Ingredients

Serving Size : 1

• 4 chicken-breast halves – skinned, boned, and
• 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
• 1/4 teaspoon chili paste – (1/4 to 1/2)
• 1 tablespoon vinegar
• 1 tablespoon sugar

Method

1. Combine the cubed chicken with the egg white and cornstarch.
2. Refrigerate for 1/2 hour.
3. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done.
4. Add nuts, scallions, and remaining ingredients.
5. Heat thoroughly and serve at once with rice.