Chicken Stir-Fry

Directions

1. 1
   Cut skinned and boneless chicken breasts into bite-sized pieces.
2. 2
   Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag.
3. 3
   Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. Cut both peppers into thin strips.
4. 4
   Slice onion very thin and separate into rings.
5. 5
   Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
6. 6
   Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides.
7. 7
   Add onion, garlic and ginger. Stir-fry 1 to 2 minutes, until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white.
8. 8
   Add hoisin sauce and chili paste; stir for about 30 to 40 seconds. Stir in broth and heat to boiling.
9. 9
   Add the green and red pepper strips; stir-fry for about 1 minute more.
10. 10
    Add the cornstarch mixture and stir until thickened.
11. 11
    If desired, sprinkle with roasted peanuts.
12. 12
    Yield:
13. 13
    4 servings.
14. 14
    Carbohydrate 9 g, protein 23 g, fat 17 g, calories 284.