Szechwan Chicken (Kung Pao Chicken) | Recipe Finder

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates
Vitamins	B₁, B₂, B₃, B₁₂, E
Minerals	Zinc, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

4 Chicken-breast halves - skinned, boned, and 3/4 Cubes 1 Egg white
1 tablespoon 15ml Corn starch
2 tablespoons 30ml Vegetable oil
1 cup 237ml Unsalted peanuts or cashews
2 Scallions - sliced
2 tablespoons 30ml Dry sherry
2 tablespoons 30ml Hoisin sauce
4 tablespoons 60ml Black bean sauce
1/4 teaspoon 1 1/3ml Chili paste - up to
1 tablespoon 15ml Vinegar
1 teaspoon 5ml Sugar

Instructions Jump to Ingredients ↑

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.
From The Cookie-Lady's Files Message 181 Sun Nov 28, 1993 C

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