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Now In: Recipes → China → Entree → Diced Chicken with Hoisin Sauce and Sugar Snap Peas

Diced Chicken with Hoisin Sauce and Sugar Snap Peas
Chicken, crisp sugar snap peas, sweet peppers, and tangy hoisin sauce fuse seamlessly in this Chinese wok-fried dish, while garlic, sesame oil, and dark soy sauce add depth. Serve diced chicken with hoisin sauce with steamed jasmine rice, green tea, and fresh melon. This dish, like most wok preparations, is best served immediately after cooking, so when finishing the sauce make sure the accompaniments are waiting tableside.
 
Base SKU: EG1
Cuisine: Chinese
Prep Time: 15 Minutes plus overnight marinating time
Cooking Time: 5 Minutes
Yield: 4 Servings
Source: Cullinary Council EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1 pound(s) Chicken breast, skinless, boneless, cut into 3/4-inch cubes
1 Egg white
1 tablespoon(s) Shaoxing rice wine
SAUCE:
1 tablespoon(s) Shaoxing rice wine
1 tablespoon(s) Sugar
1 teaspoon(s) White vinegar
1 tablespoon(s) Cornstarch dissolved with 1 tablespoon water
STIR-FRY:
1 Sweet red pepper, cut into 1-inch pieces
20 Sugar snap peas, washed and trimmed

Instructions:
1. Place diced chicken in a bowl. Add egg white, 1 tablespoon Shaoxing, and salt. Mix thoroughly with your hands for about 1 minute, or until the egg white is broken and the chicken is evenly coated.
2. Add cornstarch and continue to mix until it dissolves. Transfer chicken to another bowl, leaving extra marinade behind; cover and refrigerate until ready to cook. Marinate for up to 24 hours.
3. Meanwhile, for the sauce, combine soy sauce, dark soy sauce, 1 tablespoon Shaoxing, sugar, white vinegar, and cornstarch dissolved in water; reserve.
4. Heat wok over highest possible heat until smoking-hot.
5. Add all but 1 tablespoon vegetable oil and heat until moderately hot (300;F).
6. Add marinated chicken all at once, and immediately stir to separate pieces. After about 1 minute, chicken pieces should have separated and turned white, and there should be no trace of their previous raw, translucent look.
7. Add peppers and stir gently for another for another 30 seconds, or until the peppers turn bright red.
8. Add the sugar snap peas, and stir gently for 10–15 seconds more; they should turn bright green almost immediately.
9. Drain chicken and vegetables immediately over a colander suspended over a pot; reserve.
10. Rinse out wok and return to highest heat. When smoking-hot, add reserved vegetable oil, along with hoisin sauce, garlic, ginger, and scallion.
11. Stir-fry for about 20 seconds, taking care not to burn.
12. Add reserved sauce, stirring constantly. Within seconds, it should come to a boil and thicken. As soon as this happens, add reserved chicken and vegetables. Stir-fry constantly until completely coated.
13. Turn off heat and sprinkle with sesame oil. Serve immediately over steamed rice.
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