Szechuan chicken (kung pao chicken)

Yield: 1 Servings MMM

Ingredients:

4 ea Chicken-breast halves;

Instructions:

-skinned boned and cubed -into 3/4 in cubes 1 ea Egg white 1 ea Tb Corn starch 2 ea Tb Vegetable oil 1 c Unsalted peanuts or cashews 2 ea Scallions; sliced 2 ea Tb Dry sherry 2 ea Tb Hoisin sauce 4 ea Tb Black bean sauce 1/4 ts - 1/2 tsp. chili paste 1 ea Tb Vinegar 1 ts Sugar 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. ++++-