Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken breast halves --
About 4
1 Egg white
4 ts Cornstarch
1 ts Soy sauce, low sodium
1/4 ts Black pepper -- fresh
Ground
1/2 Green pepper
1/2 Red pepper
1 Yellow onion
2 tb Water
1/2 ts Sugar
1/2 ts Sesame oil
2 tb Peanut oil
1 Garlic clove -- minced
1 ts Fresh ginger root -- minced
2 tb Hoisin sauce
2 ts Chili sauce
3/4 c Chicken broth
Peanuts -- optional

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.

Recipe By : Jo Anne Merrill

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