Stir-Fried Chicken with Bell Peppers and Snow Cabbage
['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']
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.
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.
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