Stir-Fried Chicken with Bell Peppers and Snow Cabbage
Stir-Fried Chicken with Bell Peppers and Snow Cabbage is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips.
Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use).
Add chicken to bowl with egg white.
Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat.
Mix in 2 teaspoons sesame oil.
Let stand 15 minutes.
Mix preserved snow cabbage and sugar in small bowl.
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.
Add 1 tablespoon peanut oil and swirl to coat wok.
Add sliced chicken breast, spreading evenly.
Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes.
Transfer chicken slices to plate.
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.
Remove pan from heat.
Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.