1 lb. chicken (meat)
2 green peppers
2 red peppers
3 tbsp. garlic, sliced
1 egg white (to marinate chicken)
1 tbsp. cornstarch (to marinate chicken)
1 tbsp. soy sauce (to marinate chicken)
3 c. oil

2 tbsp. soy sauce
1 tbsp. brown vinegar
1/2 tbsp. wine
1 tsp. cornstarch
1 tsp. sesame oil
1 tsp. sugar
1/2 tsp. salt

Remove all bone and skin from chicken; cut into 1-inch cubes. Soak with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1/2 egg white for at least 1/2 hour.

Remove seeds and stem from green and red peppers; cut into 1-inch squares. Slice garlic.

Heat 3 cups of oil to boiling, but fry chicken 1 to 2 minutes until done (small chunks cook quickly). Remove chicken from pan and drain oil.

Using 2 tablespoons oil, fry garlic until fragrant, then add red and green peppers; quick stir fry a few seconds. Add the chicken and seasoning sauce; stir it until thickens.

Optional items to stir fry with peppers are fresh, 1-inch cubed, snow pea pods (about 1/2 cup); 1 small (4 ounce) can sliced water chestnuts.

Serve with rice.