Szechuan Chicken Kung Pao Recipe

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Recipe Category: Chicken

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Szechuan Chicken Kung Pao Recipe

Ingredients

Serving Size : 1

  • 4 chicken-breast halves – skinned, boned, and
  • 3/4 in cubes
  • 1 egg white
  • 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 1 cup unsalted peanuts or cashews
  • 2 scallions – sliced
  • 2 tablespoons dry sherry
  • 2 tablespoons hoisin sauce
  • 4 tablespoons black bean sauce
  • 1/4 teaspoon chili paste – (1/4 to 1/2)
  • 1 tablespoon vinegar
  • 1 tablespoon sugar

Method

  1. Combine the cubed chicken with the egg white 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.

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