1 lb. chicken breasts, boned and skinned, julienne
1 tsp. salt
1 egg white
1 tbsp. cornstarch
2 c. oil for deep frying
1/2 green bell pepper, julienne
1/2 red bell pepper, julienne
1/4 lb. bean sprouts

1. Put chicken in bowl. Add salt, egg white, and cornstarch. Mix well with hands; set aside.

2. Heat oil to 400 degrees in wok. Drop in chicken and deep fry, stirring well, until it separates. Drain.

3. Reheat 2 tablespoons of oil to 375 degrees in clean wok. Stir fry peppers and bean sprouts about 1 minute.

4. Pour chicken into wok. Stir fry at 425 degrees quickly until all ingredients are thoroughly heated. Serve hot over rice.