Stir-Fried Chicken With Bell Peppers And Snow Cabbage
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Soy Sauce1.5 tsps
Cornstarch1 tsp
Ground White Pepper1 tsp
Sugar2 tbsps
Peanut Oil1 tsp
SaltDirections:
1
Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips
2
Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use)
3
Add chicken to bowl with egg white
4
Add soy sauce, 2 teaspoons rice wine, cornstarch, and white 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-inch-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
Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips
19
Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use)
20
Add chicken to bowl with egg white
21
Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat
22
Mix in 2 teaspoons sesame oil
23
Let stand 15 minutes
24
Mix preserved snow cabbage and sugar in small bowl
25
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
26
Add 1 tablespoon peanut oil and swirl to coat wok
27
Add sliced chicken breast, spreading evenly
28
Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes
29
Transfer chicken slices to plate
30
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
31
Stir in snow cabbage mixture and salt
32
Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute
33
Remove pan from heat
34
Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve