| 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 1-2 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 30-45 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. |
| 16 | recipe by : jo anne merrill |
