Chicken Stir-Fry With Mixed Peppers - chicken

Method

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
• When you can no longer see any cornstarch add the chicken and stir together until coated.
• Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil.
• Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer.
• Carefully add the chicken to the water, stirring so that the pieces dont clump.
• Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute.
• Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
• Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds.
• Add the peppers and stir-fry for 1 minute.
• Add the chicken, cashews and hoisin sauce mixture and salt to taste.
• Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.