Friday, May 14, 2010

Sichaun Chicken with Kung Po Sauce

I got this cookbook at Costco for $5.00. My husband picked this one out. He loves Kung Pao Chicken and thought this looked pretty close. It is a much healthier version than what you would find in a restaurant. This is where my local Asian market came in handy once again. I found yellow salted beans there. I had never heard of them and they had them. Once again I was worried about how it would turn out based on the smell and once again it turned out well. I added some green onions to it to give it a little more kick. I will probably keep trying to find other recipes but this one was good.

Sichaun Chicken with Kung Po Sauce
Makes 4 Servings

3 skinless chicken breast fillets, about 1 1/4 lbs
1 egg white
2 tsp cornstarch
1/2 tsp salt
2 T yellow salted beans
1 T hoisin sauce
1 tsp light brown sugar
1 T rice wine or medium dry sherry
1 T wine vinegar
4 garlic cloves, crushed
2/3 cup chicken stock
2 T vegetable oil
2-3 dried chillies, broken into small pieces
2 oz roasted cashew nuts
fresh cilantro to garnish

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

2. In a separate bowl, mash the beans with the back of a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and salt.

3. Heat a wok, add the oil and when the oil is very hot, add the chicken and fry, turning constantly, for about 1 minute.

4. Add the chillies and continue to stir-fry for a further minute or until the chicken is tender.

5. Pour in the bean sauce mixture. Bring to the boil and then stir in the cashew nuts.

6. Spoon into a heated serving dish and garnish with fresh cilantro leaves.

270 calories
13.2 g fat
2.3 g sat fat
33.6 g protein

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