Recipe - Szechuan Chicken (Kung Pao Chicken)

YIELD: 1 SERVINGS
4 Chickenbreast halves;
skinned, boned, and cubed
into Three fourths in cubes
1 Egg white
1 Tb Corn starch
2 Tb Vegetable oil
1 cup Unsalted peanuts or cashews
2 Scallions; cut or sliced up
2 Tb Dry sherry
2 Tb Hoisin sauce
4 Tb Black bean sauce
One fourth teaspoon One half tsp. chili paste
1 Tb Vinegar
1 teaspoon Sugar

Combine the cubed chicken with the egg white and cornstarch. Refrigerate
for One half hour. Heat oil in wok and stirfry chicken 3 to 4 minutes, until
done. Add nuts, scallions, and remaining ingredients. Heat thoroughly and
serve at once with rice. ++++

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip