*  Exported from  MasterCook II  *
 
                          Hoisin Chicken Stir Fry
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Poultry                          Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         chicken breast halves -- about 4
    1                    egg white
    4      teaspoons     cornstarch
    1      teaspoon      soy sauce, low sodium
      1/4  teaspoon      black pepper -- fresh ground
      1/2                green pepper
      1/2                red pepper
    1                    yellow onion
    2      tablespoons   water
      1/2  teaspoon      sugar
      1/2  teaspoon      sesame oil
    2      tablespoons   peanut oil
    1                    garlic clove -- minced
    1      teaspoon      fresh ginger root -- minced
    2      tablespoons   Hoisin sauce
    2      teaspoons     chili sauce
      3/4  cup           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.
 
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 Serving Ideas : Serve with bowls of steamed rice.
 
 NOTES : Delicious, not as hot as traditional Kung Pao chicken.

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