Szechuan Chicken (kung Pao Chicken)
| 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)
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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