Mandarin Chicken

Makes 3 servings

1 1/2 pounds chicken tenderloins
1 egg white, slightly beaten
3/4 teaspoon salt
1 1/2 teaspoons cornstarch
2 cups peanut oil
3 scallions, thinly sliced
1 1/2 tablespoons Hoisin sauce
3/4 tablespoon soy sauce

Cut the tenderloins in small pieces (about 1 inch) and toss them in a
mixture of slightly beaten egg white, salt and cornstarch; set aside.
Heat the oil in a heavy skillet or wok until hot. Cook the chicken cubes
for 4 to 5 minutes, making sure to toss them so that the pieces separate
and brown lightly. Remove the chicken from the skillet to a paper towel
and drain all but 2 tablespoons of the oil from the skillet.
Heat the oil in the skillet and toss in the green onions, then the
Hoisin sauce and then the chicken. Stir well before adding the soy
sauce. Serve immediately.


Personal Chef Brian Koning www.personalchefmarketing.com
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