Stir-Fried Chicken With Bell Peppers And Snow Cabbage Recipe

Name: Stir-Fried Chicken With Bell Peppers And Snow Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless boneless chicken breast halves; 1 egg white; 2 teaspoons soy sauce; 2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry; 1 1/2 teaspoons cornstarch; 1/4 teaspoon ground white pepper; 3 teaspoons Asian sesame oil, divided; 1 (6 1/2-ounce) can preserved snow cabbage, well drained; 1 teaspoon sugar; 2 tablespoons peanut oil or vegetable oil, divided; 1 medium-size red bell pepper, cut into matchstick-size strips; 1 medium-size green bell pepper, cut into matchstick-size strips; 1/4 teaspoon salt

Servings: persons

1 pound skinless boneless chicken breast halves
1 egg white
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 1/2 teaspoons cornstarch
1/4 teaspoon ground white pepper
3 teaspoons Asian sesame oil, divided
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil, divided
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium-size green bell pepper, cut into matchstick-size strips
1/4 teaspoon salt

1
Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
2
Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. 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. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless boneless chicken breast halves, 1 egg white, 2 teaspoons soy sauce, 2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry, and more.

Yes, Stir-Fried Chicken With Bell Peppers And Snow Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Chicken With Bell Peppers And Snow Cabbage

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