Hoisin Chicken Stir Fry

• 1 pound chicken breast halves, boneless, skinless skinless, boneless
• 1 each egg whites
• 4 teaspoons cornstarch
• 1 teaspoon soy sauce, tamari low sodium
• 1/4 teaspoon black pepper fresh, ground
• 1/2 each green bell peppers
• 1/2 each sweet red bell peppers
• 1 each yellow onion
• 2 tablespoons water
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons peanut oil
• 1 each garlic cloves minced
• 1 teaspoon ginger root fresh, minced
• 2 tablespoons hoisin sauce
• 2 teaspoons chili sauce
• 3/4 cup chicken broth
• 1 x peanuts optional

1. Cut skinned and boneless chicken breasts into bite-sized pieces.
2. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag.
3. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.
4. Cut both peppers into thin strips.
5. Slice onion very thin and separate into rings.
6. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
7. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides.
8. Add the onion, garlic and ginger.
9. Stir-fry 1 to 2 minutes until onion is light brown and softened.
10. Add chicken and stir-fry until chicken pieces turn white.
11. Add Hoisin sauce and chili paste; stir for about 30 to 45 seconds.
12. Stir in broth and heat to boiling.
13. Add the green and red pepper strips; stir-fry for about 1 minute more.
14. Add the cornstarch mixture and stir until thickened.
15. If desired, sprinkle with roasted peanuts.

chicken, egg whites, cornstarch, soy sauce, black pepper, green bell peppers, sweet red bell peppers, yellow onion, water, sugar, sesame oil, peanut oil, garlic, ginger root, hoisin sauce, chili sauce, chicken broth, peanuts

Taken from recipeland.com/recipe/v/hoisin-chicken-stir-fry-40881 (may not work)