Chicken Stir-Fry

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. Cut both peppers into thin strips.

Slice onion very thin and separate into rings.

Mix 1 tablespoon cornstarch, water, sugar and sesame oil.

Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides.

Add onion, garlic and ginger. Stir-fry 1 to 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 to 40 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.

Yield: servings.

Carbohydrate 9 g, protein 23 g, fat 17 g, calories 284.