Stir-fried Chicken With Bell Peppers And Snow Cabbage

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb skinless chicken breast half
• 1 egg
• 2 teaspoons soy sauce
• 2 teaspoons shaoxing wine (chinese rice wine) or 2 teaspoons dry sherry
• 1 tablespoon shaoxing wine (chinese rice wine) or 1 tablespoon dry sherry
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon pepper
• 3 teaspoons sesame oil, divided
• 1 (6 1/2 ounce) can preserved snow cabbage, well drained
• 1 teaspoon sugar
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
• 1 medium red bell pepper, cut into matchstick-size strips
• 1 medium green bell pepper, cut into matchstick-size strips
• 1/4 teaspoon salt

Recipe

• 1 cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips.
• 2 whisk egg in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg for another use).
• 3 add chicken to bowl with egg .
• 4 add soy sauce, 2 teaspoons rice wine, cornstarch, and pepper; toss to coat.
• 5 mix in 2 teaspoons sesame oil.
• 6 let stand 15 minutes.
• 7 mix preserved snow cabbage and sugar in small bowl.
• 8 heat 14" diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
• 9 add 1 tablespoon peanut oil and swirl to coat wok.
• 10 add sliced chicken breast, spreading evenly.
• 11 cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes.
• 12 transfer chicken slices to plate.
• 13 add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes.
• 14 stir in snow cabbage mixture and salt.
• 15 return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute.
• 16 remove pan from heat.
• 17 stir in remaining 1 teaspoon asian sesame oil into stir-fry and serve.
• 18 serve with brown rice and a sliced marinated tomato salad (go out of the box completely!).