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1
Cut each chicken breast half in half lengthwise, then cut crosswise into 1/4-inch-thick slices.
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2
Place in a medium bowl and add the egg white, cornstarch, Shaoxing wine or sherry, water, and salt and stir until the cornstarch has totally dissolved.
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3
Place in the refrigerator uncovered for 30 minutes.
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4
Fill a large saucepan halfway with water and bring to a boil over high heat.
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5
Add the oil and reduce the heat to low.
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6
When the water is barely simmering, add the marinated chicken, gently stirring so that the pieces do not clump together.
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7
Cook until the chicken is just opaque but not cooked through, about 1 minute.
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8
Drain in a colander, shaking the colander to remove any excess water; set aside.
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9
Place the hoisin sauce, Shaoxing wine or sherry, and soy sauce in a small bowl and stir to combine; set aside.
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10
Heat a 14-inch flat-bottomed wok or 12-inch frying pan (not nonstick) over high heat until a bead of water vaporizes when dropped in the pan.
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11
Add the oil, garlic, ginger, and red pepper flakes and, using a metal spatula, stir-fry until fragrant, about 10 seconds.
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12
Add the bell pepper and salt and stir-fry until just beginning to warm through, about 30 seconds.
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13
Add the reserved chicken, bamboo shoots, and reserved hoisin mixture and stir-fry until the chicken is just cooked through, about 1 to 2 minutes.
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14
Serve immediately with steamed rice.
