Szechuan Kung Pao Chicken

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves, cubed into 3/4 in cubes
• 1  egg white
• 1  tablespoon cornstarch
• 2  tablespoons  vegetable oil
• 1  cup unsalted peanuts or 1  cup cashews
• 2  scallions, sliced
• 2  tablespoons dry sherry
• 2  tablespoons hoisin sauce
• 4  tablespoons  black bean sauce
• 1⁄4-1⁄2 teaspoon  chili paste
• 1  tablespoon vinegar
• 1  teaspoon sugar

Directions

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.