Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken W/Kung Po Sauce




Source of Recipe


Internet


List of Ingredients




2 Skinless Boneless Chicken Breast Portions
1 Egg White
2 ts Cornstarch
1/2 ts Salt
2 tb Yellow Salted Beans
1 tb Hoisin Sauce
1 ts Light Brown Sugar
1 ts Rice Wine
1 tb Wine Vinegar
4 Garlic Cloves, crushed
2/3 c Chicken Stock
3 tb Sunflour Oil
3 Dried Chilies, chopped
1 c Roasted Cashew Nuts
Cilantro, to garnish


Recipe



Cut the chicken into neat pieces. Lightly whisk the egg white in a
dish, whish in the cornstarch and salt, then add the chicken and stir
until coated.

In a bowl, mash the beans. Stir in the hoisin sauce, brown sugar,
rice wine or sherry, vinegar, garlic and stock.

Heat a wok, add the oil and stir-fry the chicken for 2 minutes
until tender. Lift out the chicken and set aside.

Heat the oil remaining in the wok and fry the chili pieces for 1
minute. Return the chicken to the wok and pour in the bean sauce
mixture. Bring to the boil, stir in the cashew nuts and heat through.
Spoon into a heated serving dish, garnish with the coriander leaves
and serve immediately.