Szechuan Kung Pao Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, cubed into 3/4 in cubes
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup unsalted peanuts or 1 cup cashews
2 scallions, sliced
2 tablespoons dry sherry
2 tablespoons hoisin sauce
4 tablespoons black bean sauce
1/4 - 1/2 teaspoon chili paste
1 tablespoon vinegar
1 teaspoon sugar

Preparation

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.