Kang Pao Chicken - cooking recipe

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

Preparation

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