Szechuan Kung Pao Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, cubed into 3/4 in cubes
• 1 egg
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 cup unsalted peanuts or 1 cup cashews
• 2 scallions, sliced
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 4 tablespoons black bean sauce
• 1/4-1/2 teaspoon chili paste
• 1 tablespoon vinegar
• 1 teaspoon sugar

Recipe

• 1 combine the cubed chicken with the egg 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.