Kung pao chicken recipe

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

*Available in Asian Specialty Markets.

Makes 2 servings.