Ingredients

• 1 pound skinless boneless chicken breast halves
• 1 egg white
• 2 teaspoons soy sauce
• 2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon ground white pepper
• 3 teaspoons Asian sesame oil, divided
• 1 (6 1/2-ounce) can preserved snow cabbage, well drained
• 1 teaspoon sugar
• 2 tablespoons peanut oil or vegetable oil, divided
• 1 medium-size red bell pepper, cut into matchstick-size strips
• 1 medium-size green bell pepper, cut into matchstick-size strips
• 1/4 teaspoon salt

Instructions

1. Cut 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.
2. 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.