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| 1 x ca. 450 g | Chicken breast halves; about |
| 1 | egg white |
| 4 Teelöffel | cornstarch |
| 1 Teelöffel | Soy sauce, low sodium |
| 1/4 Teelöffel | Black pepper; fresh ground |
| 1/2 | green Pepper |
| 1/2 | red pepper |
| 1 | onion yellow |
| 2 Esslöffel | water |
| 1/2 Teelöffel | sugar |
| 1/2 Teelöffel | sesame oil |
| 2 Esslöffel | peanut oil |
| 1 | cloves garlic minced |
| 1 Teelöffel | ginger root minced, fresh |
| 2 Esslöffel | Hoisin sauce |
| 2 Teelöffel | chilli sauce |
| 3/4 Tasse | chicken broth |
| | peanuts optional |
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1. Cut skinned and boneless chicken breasts into bite sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 Tablespoon cornstarch, water, sugar and sesame oil.
3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts.
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