| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | China, Poultry, Chicken, Update, Archived | 1 | Servings | |
INGREDIENTS
| 4 | Chicken-breast halves; skinned, boned, and cubed into 3/4 in cubes | |
| 1 | Egg white | |
| 1 | Tb Corn starch | |
| 2 | Tb Vegetable oil | |
| 1 | c | Unsalted peanuts or cashews |
| 2 | Scallions; sliced | |
| 2 | Tb Dry sherry | |
| 2 | Tb Hoisin sauce | |
| 4 | Tb Black bean sauce 1/2 tsp. chili paste | |
| 1 | Tb Vinegar | |
| 1 | ts | Sugar |
INSTRUCTIONS
YIELD: 1 SERVINGS 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. ++++- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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