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Chicken Stir-Fry, Hoisin (M, TNT)
Source: Jo Anne Merrill
Serves: 4

1 pound skinned and boneless chicken breast halves (or thighs if you prefer)
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce
1/4 teaspoon black pepper, freshly ground
1/2 green bell pepper
1/2 red bell 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 Asian-style chili sauce OR 1 teaspoon crushed chile flakes
3/4 cup chicken broth
Peanuts (optional)

Cut chicken 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.

Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.

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 to 2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white or opaque. Add Hoisin sauce and chili paste; stir for about 30 to 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.

Serve over steamed rice.

Poster's Notes:
Delicious, not as hot as traditional Kung Pao chicken.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A