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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Cut skinned and boneless chicken breasts into bite sized
pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy
sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag
and refrigerate for up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and
separate into rings. Mix 1 Tablespoon cornstarch, water, sugar and
sesame oil.
3. Heat wok until very hot, pour oil down sides of wok and
rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry
1-2 minutes until onion is light brown and softened. Add chicken and
stir-fry until chicken pieces turn white. Add hoisin sauce and chili
paste; stir for about 30-45 seconds. Stir in broth and heat to
boiling. Add the green and red pepper strips; stir-fry for about 1
minute more. Add the cornstarch mixture and stir until thickened. If
desired, sprinkle with roasted peanuts.
| Ingredients:
1 Pound(s) Chicken breast halves; about
1 Egg white
4 Teaspoon(s) Cornstarch
1 Teaspoon(s) Soy sauce, low sodium
1/4 Teaspoon(s) Black pepper; fresh ground
1/2 Green pepper
1/2 Red pepper
1 Yellow onion
2 Tablespoon(s) Water
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Sesame oil
2 Tablespoon(s) Peanut oil
1 Garlic clove; minced
1 Teaspoon(s) Fresh ginger root; minced
2 Tablespoon(s) Hoisin sauce
2 Teaspoon(s) Chili sauce
3/4 Cup(s) Chicken broth |
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