Szechuan Chicken (kung Pao Chicken)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains		Archived, Chicken, China, Poultry, Update	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
1/4	t	1/2 tsp. chili paste
1		Tb Vinegar
1	t	Sugar

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 848 Calories From Fat: 236 Total Fat: 26.4g Cholesterol: 292.4mg Sodium: 319.3mg Potassium: 1074.2mg Carbohydrates: 18.8g Fiber: <1g Sugar: 5.2g Protein: 111.1g