Stir-Fried Chicken with Bell Peppers and Snow Cabbage
A flavorful Chinese stir-fry dish combining tender strips of chicken breast with colorful bell peppers and preserved snow cabbage. The chicken is marinated in a savory mixture of egg white, soy sauce, and Shaoxing wine, then quickly stir-fried with vegetables for a delicious meal.
Ingredients
- •1 pound skinless boneless chicken breast halves
- •1 whole egg white
- •2 teaspoons soy sauce
- •3 tablespoons Shaoxing wine
- •1½ teaspoons cornstarch
- •¼ teaspoon ground white pepper
- •3 teaspoons Asian sesame oil
- •6½ ounces preserved snow cabbage
- •1 teaspoon sugar
- •2 tablespoons peanut oil
- •1 whole red bell pepper
- •1 whole green bell pepper
- •¼ teaspoon salt
Cooking Instructions
- 1.
Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
20 min
- 2.
Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. 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. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
10 min
