Stir-Fried Chicken With Bell Peppers and Snow Cabbage

"Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry." Bon Apetit, May 2007. Usiing a combinations of red, orange & yellow peppers would make it appetizing and pretty to look at. Miami doesn't have much of a "Chinatown" so I often rely on gourmet markets that carry Asian products.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb skinless chicken breast half
• 1  egg white
• 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 white pepper
• 3  teaspoons  sesame oil, divided
• 1 (6 1/2ounce) 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

Directions

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" 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!).