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Hoisin Chicken Stir Fry

Hoisin Chicken Stir Fry

  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
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


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