1 lb. boneless chicken
1/2 tsp. soy sauce
1/2 egg white
1 tbsp. cornstarch
1 green pepper
3 red chili peppers
1 1/2 tbsp. garlic (minced)
1 c. oil for frying
1 tsp. sesame oil
1/2 tbsp. wine
1 1/2 tbsp. soy sauce
1/4 tsp. salt
1/2 tbsp. sugar
2 tsp. vinegar
1 tsp. cornstarch
1 1/2 tbsp. water

Cut chicken into small bite-size pieces. Toss with mixture of first 3 ingredients. Marinate for 20 minutes. Remove seeds from green pepper and red peppers. Cut into small pieces.

Heat pan and add oil. Heat to 300 degrees. Add chicken and stir-fry over medium heat for 30 seconds or until chicken changes color. Remove. Drain all but 3 tablespoons of oil from the pan and reheat until very hot.

Add garlic and stir-fry until fragrant. Add red and green peppers and stir-fry for 30 seconds. Add the wine, chicken and mixture of remaining ingredients. Toss lightly to mix and sprinkle with sesame oil. Toss again and remove. Serve.