Chicken Stir-Fry - cooking recipe

Ingredients

1 lb. chicken breasts halves (about 4)
1 egg white
4 tsp. cornstarch
1 tsp. soy sauce
1/4 tsp. black pepper
1/2 green pepper
1/2 red pepper
1 yellow onion
2 Tbsp. water
1/2 tsp. sugar substitute
1/2 tsp. sesame oil
2 Tbsp. hoisin sauce
2 tsp. chili sauce
3/4 c. chicken broth
peanuts

Preparation

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. 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 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.
Add hoisin sauce and chili paste; stir for about 30 to 40 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.
Yield:
4 servings.
Carbohydrate 9 g, protein 23 g, fat 17 g, calories 284.