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Kung Pao Chicken

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)

1. Combine chicken, egg white and cornstarch in small bowl.
2. Mix next 7 ingredients in another small bowl. Set sauce aside.
3. 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.
4. 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.