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1
In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add chicken and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, while you prep the other ingredients. (This step can be done a day ahead.)
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2
While the chicken marinates, combine hoisin sauce, wine or vinegar, soy sauce, and brown sugar in a small bowl. Whisk to combine, and set aside.
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3
Bring a pot of water to a boil over medium-high heat. Add 1 tbsp oil and reduce the heat to low, so that the water is at a bare simmer. Add chicken and cook, stirring constantly, for 1 minute. Drain the chicken thoroughly, and set aside.
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4
Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot-a drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tbsp oil into the hot pan, then add ginger, garlic, and chile, and stir-fry for about 10 seconds. Add bell peppers and stir-fry for 3 minutes, or until the peppers are just barely tender. Add chicken and plums and stir-fry for 1 minute. Add sauce mixture and stir-fry for 1 minute more, or until the chicken is cooked through and everything is coated with sauce. Spoon over rice and serve immediately.
