Spicy Pepper Chicken

Servings

3

Ingredients

• 1 egg white
• 1 tablespoon corn flour
• 1 tablespoon dry sherry or rice wine
• 1 pound skinless, boneless chicken, cut in 1-inch pieces
• 1 1/2 cloves finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon vegetable oil
• 4 ounces frozen mixed vegetables, thawed (e.g. a broccoli and water chestnut mixture)
• 1 cup fresh mushrooms, sliced
• 2 spring onions, finely chopped
• 2 hot red peppers, seeded and thinly sliced
• 1/4 green pepper, finely chopped
• 1/2 cup chicken stock
• 1/8 cup soy sauce
• 1 teaspoon sugar

Instructions

1. In a bowl, combine the egg white, corn flour and sherry. Place the chicken in the bowl with the egg white mixture, and coat all of the pieces.
2. In a wok over high heat, sauté the garlic and ginger in the oil for 2 minutes. Do not let the garlic burn. Add the chicken and stir fry on high until cooked, about 5 minutes. Add the vegetables, mushrooms, spring onions and both kinds of peppers. Cook until heated, about 3 minutes.
3. Add the chicken stock, soy sauce, and sugar to the wok and simmer for 5 minutes more.