Kang Pao Chicken

12 ingredients
5 steps

Ingredients

  • 4 chicken breast halves, skinned and boned, cubed 3/4-in.
  • 1 egg white
  • 1 Tbsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 1 c. unsalted peanuts or cashews
  • 1 sweet onion, sliced
  • 2 Tbsp. dry sherry
  • 2 Tbsp. hoisin sauce
  • 4 Tbsp. blackbean sauce
  • 1/4 tsp. chili paste, very hot
  • 1 Tbsp. vinegar
  • 1 tsp. sugar

Directions

  1. 1
    Combine chicken with egg white and cornstarch.
  2. 2
    Heat oil in wok; stir-fry chicken for 4 minutes until done.
  3. 3
    Add nuts, onion and remaining ingredients.
  4. 4
    Heat thoroughly.
  5. 5
    Serve hot over rice. Makes 4 servings.

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