Hoisin Explosion Chicken Recipe

• 12 ounces boneless, skinless chicken breast halves
• 1 tablespoon egg white, lightly beaten
• 2 teaspoons cornstarch
• 1 1/2 teaspoons Shaoxing wine or dry sherry
• 1 1/2 teaspoons cold water
• 1/2 teaspoon kosher salt
• 1 tablespoon peanut or vegetable oil
• 3 tablespoons hoisin sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon soy sauce
• 1 tablespoon peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon peeled, minced ginger
• 1/2 teaspoon red pepper flakes
• 1 medium red, yellow, orange, or green bell pepper, cored and cut into 1/4-inch-wide strips
• 1/2 teaspoon kosher salt
• 1 (8-ounce) can sliced bamboo shoots, drained and rinsed
• Steamed white rice, for serving

1. Cut each chicken breast half in half lengthwise, then cut crosswise into 1/4-inch-thick slices.
2. Place in a medium bowl and add the egg white, cornstarch, Shaoxing wine or sherry, water, and salt and stir until the cornstarch has totally dissolved.
3. Place in the refrigerator uncovered for 30 minutes.
4. Fill a large saucepan halfway with water and bring to a boil over high heat.
5. Add the oil and reduce the heat to low.
6. When the water is barely simmering, add the marinated chicken, gently stirring so that the pieces do not clump together.
7. Cook until the chicken is just opaque but not cooked through, about 1 minute.
8. Drain in a colander, shaking the colander to remove any excess water; set aside.
9. Place the hoisin sauce, Shaoxing wine or sherry, and soy sauce in a small bowl and stir to combine; set aside.
10. Heat a 14-inch flat-bottomed wok or 12-inch frying pan (not nonstick) over high heat until a bead of water vaporizes when dropped in the pan.
11. Add the oil, garlic, ginger, and red pepper flakes and, using a metal spatula, stir-fry until fragrant, about 10 seconds.
12. Add the bell pepper and salt and stir-fry until just beginning to warm through, about 30 seconds.
13. Add the reserved chicken, bamboo shoots, and reserved hoisin mixture and stir-fry until the chicken is just cooked through, about 1 to 2 minutes.
14. Serve immediately with steamed rice.

chicken, egg white, cornstarch, shaoxing wine, cold water, kosher salt, peanut, hoisin sauce, shaoxing wine, soy sauce, peanut, garlic, ginger, red pepper, red, kosher salt, bamboo shoots, white rice

Taken from www.chowhound.com/recipes/hoisin-explosion-chicken-28698 (may not work)