Recipe - Hoisin Chicken Stir Fry

1 pound Chicken breast halves
About 4
1 Egg white
4 teaspoon Cornstarch
1 teaspoon Soy sauce, low sodium
One fourth teaspoon Black pepper fresh
Ground
One half Green pepper
One half Red pepper
1 Yellow onion
2 tablespoon Water
One half teaspoon Sugar
One half teaspoon Sesame oil
2 tablespoon Peanut oil
1 Garlic clove minced
1 teaspoon Fresh ginger root minced
2 tablespoon Hoisin sauce
2 teaspoon Chili sauce
Three fourths cup Chicken broth
Peanuts optional

1. Cut skinned and boneless chicken breasts into bitesized 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.
Stirfry 12 minutes until onion is light brown and softened. Add chicken
and stirfry until chicken pieces turn white. Add Hoisin sauce and chili
paste; stir for about 3045 seconds. Stir in broth and heat to boiling. Add
the green and red pepper strips; stirfry for about 1 minute more. Add the
cornstarch mixture and stir until thickened. If desired, sprinkle with
roasted peanuts.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip