Chinese recipes

Szechuan Chicken (Kung Pao Chicken)

Course : Chinese
Serves: 1

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Ingredients:

4 medium chicken-breast halves -- skinned, boned, and cut into 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 -- sliced

2 tablespoons dry sherry

2 tablespoons hoisin sauce

4 tablespoons black bean sauce

1/4 teaspoon chili paste -- up to 1/2

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.

Szechuan Chicken (Kung Pao Chicken)

Ingredients:

Preparation / Directions:

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