Szechuan Chicken

• 12 ounces chicken thigh boned,skinned
• 1 teaspoon salt
• egg white lightly beaten
• 2 teaspoons cornflour paste
• 1 green pepper cored, seeded
• 4 tablespoons vegetable oil
• 4 red chillies
• 10 min
• 1 spring onion cut into short sections
• 3 pieces fresh root ginger peeled
• 1 tablespoon sweet bean paste or hoi-sin sauce
• 1 teaspoon chili bean paste
• 1 tablespoon dry sherry
• 4 ounces roasted cashew nuts
• 3 drops sesame oil

1. Cut the chicken meat into small cubes, each about the size of a sugar lump.
2. Mix together the chicken, salt, egg white and cornflour paste in a bowl.
3. Cut the green pepper into cubes about the same size as the chicken.
4. Heat oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until the color changes. Remove from the wok with a slotted spoon and keep warm. Add the green pepper, chillies, spring onion and ginger and stir fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.

chicken thigh, salt, egg white lightly, cornflour paste, green pepper, vegetable oil, red chillies, spring onion, fresh root ginger, sweet bean paste, chili bean paste, sherry, nuts, sesame oil

Taken from www.yummly.com/recipe/Szechuan-Chicken-1675342 (may not work)