Stir-Fried Chicken With Bell Peppers and Snow Cabbage

“"Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry." Bon Apetit, May 2007. Usiing a combinations of red, orange & yellow peppers would make it appetizing and pretty to look at. Miami doesn't have much of a "Chinatown" so I often rely on gourmet markets that carry Asian products.”

Ingredients Nutrition


  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" 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.
  11. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes.
  12. Transfer chicken slices to plate.
  13. 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.
  14. Stir in snow cabbage mixture and salt.
  15. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute.
  16. Remove pan from heat.
  17. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
  18. Serve with brown rice and a sliced marinated tomato salad (go out of the box completely!).

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