King Pao Chicken

4 boneless, skinless chicken breast halves
1 egg white
1t cornstarch
1t soy sauce
1/2t salt
dash of white pepper
1 large green bell pepper
1 med. onion
1T cornstarch
1T cold water
1T dry white wine
1/2t sugar
1/4t sesame oil
2T veg. oil
1 clove garlic, crushed
1t finely chopped gingerroot
2T hoisin sauce
2t chili paste
1/2c chicken broth
1/2c roasted peanuts

Cut chicken into 3/4" pieces.  Mix egg white, 1t cornstarch, the
soy sauce, 1/2t salt and white pepper in med. glass or plastic
bowl; stir in chicken.  Cover and refrig. for 30 minutes.  Cut bell
pepper into 3/4" pieces.  Cut onion into 8 pieces.  Mix 1T
cornstarch, the water, wine, sugar and sesame oil.  Heat wok until
very hot.  Add veg. oil; rotate wok to coat sides.  Add onion,
garlic and gingerroot; stir-fry about 1 minute or until onion is
light brown.  Add chicken, stir fry until chicken turns white.  Add
Hoisin sauce and chili paste, cook and stir 30 seconds.  Stir in
broth; heat to boiling.  Stir in cornstarch mixture; cook and stir 
until thickened.  Add bell pepper; cook and stir 30 seconds. 
Sprinkle with the peanuts.

4 servings
360 cal.
18g fat
65 chol.