Kung Pao Chicken - 1

Course : Chinese
Serves: 4
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Ingredients:

4 pieces chicken-breast halves -- skinned, boned, cut -- in 3/4 inch cubes
1 large egg white
1 tablespoon corn starch
2 tablespoons vegetable oil
1 cup unsalted peanuts or cashews
2 medium scallions -- chopped fine
2 tablespoons dry sherry
2 tablespoons hoisin sauce
4 tablespoons black bean sauce
1/4 teaspoon chili paste or powder
1 tablespoon vinegar
1 teaspoon sugar
 

Preparation / 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.


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