4 boneless breast halves
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
1/2 tsp. salt
1 lg. green bell pepper
1 med. onion
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. dry white wine
1/2 tsp. sugar
1/4 sesame oil
2 tbsp. vegetable oil
1 clove garlic, crushed
1 tsp. finely chopped ginger root
2 tbsp. Hoisin sauce
2 tsp. chili sauce
1/2 c. chicken broth
1/2 c. roasted peanuts
Dash of white pepper

Cut chicken into 3/4 inch pieces. Mix egg white, 1 teaspoon cornstarch, the soy sauce, 1/2 teaspoon salt and the dash of white pepper in medium glass or plastic bowl, stir in chicken. Cover and refrigerate 30 minutes. Cut bell pepper into 3/4 inch pieces. Cut onion into 8 pieces. Mix 1 tablespoon cornstarch, water, wine, sugar and sesame oil.

Heat wok until very hot. Add vegetable oil, rotate wok to coat side. Add onion, garlic and ginger root, stir-fry about 1 minute or until onion is light brown. Add chicken, stir fry until chicken turns white. Add Hoisin sauce and chili paste, cook and stir 30 seconds. Stir in broth, heat to boiling. Stir in cornstarch mixture, cook and stir until thickened. Add bell pepper, cook and stir 30 seconds. Sprinkle with peanuts. Serve over cooked rice.