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Hoisin Chicken Stir Fry

Make Hoisin Chicken Stir Fry at home with Boneless Skinless Chicken Breasts, Egg White, Cornstarch, Low Sodium Soy Sauce, and Freshly Ground Black Pepper. About 45 min from start to finish for 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1
• 4 tsp
• 1 tsp
• 1/4 tsp
• 1/2
• 1/2
• 1
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 1 clove
• 1 tsp
• 2 tbsp
• 2 tsp
• 3/4 cup
• 1

Method (preview)

1. 1

   Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag.

2. 2

   Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.

3. 3

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

4. 4

   Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides.

5. 5

   Add the onion, garlic and ginger.

6. 6

   Stir-fry 1-2 minutes until onion is light brown and softened.

7. 7

   Add chicken and stir-fry until chicken pieces turn white.

8. 8

   Add Hoisin sauce and chili paste; stir for about 30-45 seconds.

9. 9

   Stir in broth and heat to boiling.

10. 10

    Add the green and red pepper strips; stir-fry for about 1 minute more.

11. 11

    Add the cornstarch mixture and stir until thickened.

12. 12

    If desired, sprinkle with roasted peanuts.

13. 13

    Serving Ideas: Serve with bowls of steamed rice.

14. 14

    NOTES: Delicious, not as hot as traditional Kung Pao chicken.