Szechuan Kung Pao Chicken
Steps
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.
Ingredients
boneless skinless chicken breast halves, egg white, cornstarch, vegetable oil, unsalted peanuts, scallions, dry sherry, hoisin sauce, black bean sauce, chili paste, vinegar, sugar