| 1 | Cut chicken breast into thumbnail sized pieces. |
| 2 | Combine with egg white and cornstarch into a small bowl. |
| 3 | Toss to coat and set aside. |
| 4 | Mix sauce ingredients together, and set aside. |
| 5 | Precut vegetables. |
| 6 | Have ready near wok. |
| 7 | Have peanuts measured and ready near wok. |
| 8 | Now ready to go for final preparation. |
| 9 | Heat oil in wok over medium high heat. |
| 10 | Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes. |
| 11 | Remove with a slotted spoon and set aside to drain on paper towels. |
| 12 | If pepper pods have not yet turned black at that point ~ remove from chicken and place back in wok as you are stir frying the vegetables. |
| 13 | Add peanut oil to wok. |
| 14 | (if needed) stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. |
| 15 | Add mushrooms, cook for 1 minute longer. |
| 16 | Add chicken back in and stir-fry for one minute. |
| 17 | Add sauce mixture and chow until heated through and thickened. |
| 18 | Add peanuts and mix. |
| 19 | Add snow peas to heat through. |
| 20 | Serve over rice. |
| 21 | == courtesy of dale & gail shipp, columbia md. |
| 22 | == |
