Stir-Fried Chicken with Bell Peppers and Snow Cabbage

Ingredients

• 6.5 ounce cabbage drained well canned
• 1.5 teaspoons cornstarch 
• 1  egg whites 
• 1 medium size bell pepper green cut into matchstick-size strips
• 0.3 teaspoon pepper white
• 1 medium size bell pepper red cut into matchstick-size strips
• 0.3 teaspoon salt 
• 3 teaspoons sesame oil divided
• 2 teaspoons rice wine dry chinese ( rice wine)
• 1 pound chicken breast halves boneless skinless
• 2 teaspoons soya sauce 
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips.
2. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use).
3. Add chicken to bowl with egg white.
4. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat.
5. Mix in 2 teaspoons sesame oil.
6. Let stand 15 minutes.
7. Mix preserved snow cabbage and sugar in small bowl.
8. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
9. Add 1 tablespoon peanut oil and swirl to coat wok.
10. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes.
11. Transfer chicken slices to plate.
12. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute.
13. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.