Hoisin Chicken Stir Fry with Green Peppers

Now here's a good use for skinless and boneless chicken breast. Cut 1 lb. into long strips and toss with 1 T. cornstarch and 1/2 t. salt. Set aside while you slice thinly 2 green bell peppers.

Over high heat in a large non-stick skillet or wok, stir-fry sliced bell peppers with 3 or 4 dried red chilies (torn into large pieces). You'll need about 3 T. of vegetable oil and just 2 or so minutes over a tall flame. Now add chicken and stir constantly for 2 minutes or until it's almost done - this doesn't take long so please don't overcook and end up with shoe leather. Now stir in 4 T. hoisin sauce along with 2 t. sugar, two large pinches of white pepper and a large splash of white wine OR dry sherry OR sake OR Chinese cooking wine. Cook for another minute or two, still stirring, and serve warm or hot with rice or noodles or roasted sweet potatoes.

Cafe Drake's 10-Minute (it's true!) Hoisin Chicken Stir Fry with Green Peppers. We had ours over brown rice and alongside Hot and Sour Soup (our recipe Coming Soon) and braised bok choy.