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Szechuan Chicken (Kung Pao Chicken)
Ingredients
- 4 x Chicken-breast halves, skinned, boned, and
- 3/4 x in cubes
- 1 x Egg white
- 1 Tbsp. Corn starch
- 2 Tbsp. Vegetable oil
- 1 c. Unsalted peanuts or possibly cashews
- 2 x Scallions, sliced
- 2 Tbsp. Dry sherry
- 2 Tbsp. Hoisin sauce
- 4 Tbsp. Black bean sauce
- 1/4 tsp chili paste, (1/4 to 1/2)
- 1 Tbsp. Vinegar, I tsp. sugar
Directions
- Combine the cubed chicken with the egg white and cornstarch. Chill for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 min, till done. Add in nuts, scallions, and remaining ingredients. Heat thoroughly and serve at once with rice.
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