Szechuan Chicken (Kang Pao Chicken)
|Vegetable oil||2 Tablespoon|
|Unsalted peanuts/Unsalted cashew nuts||1 Cup (16 tbs)|
|Scallions||2 , sliced|
|Dry sherry||2 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Black bean sauce||4 Tablespoon|
|Chili paste||1⁄2 Teaspoon|
Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour.
Heat oil in the wok and stirfry the chicken 3 to 4 minutes, until done.
Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.