4 boneless, skinless chicken breast halves (about 1 pound)
1 egg white
1 tsp. cornstarch
1 tsp. Soy sauce
1/2 tsp. salt
Dash of white pepper
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 tsp. sesame oil
2 tbsp. vegetable oil
1 clove garlic, crushed
1 tsp. finely chopped gingerroot
2 tbsp. Hoisin sauce
2 tsp. chili paste
1/2 c. chicken broth
1/2 c. roasted peanuts

Cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, the Soy sauce, 1/2 teaspoon salt and the 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, the water, wine, sugar and sesame oil.

Heat wok until very hot. Add vegetable oil; rotate wok to coat side. Add onion, garlic and gingerroot; 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. Serves 4.

1 serving: 360 cal., 34 g Protein, 15 g Carbohydrate, 18 g Fat, 65 mg Cholesterol, 1010 mg Sodium.