1 lb. boned chicken
2 tbsp. diced scallion
15 slices ginger
4 c. oil
1 c. diced green pepper (1/2 x 1/2 inch)
3 tbsp. diced red pepper (1/2 x 1/2 inch)

MARINADE:

1/2 egg white
1 tbsp. soy sauce
1 tbsp. cornstarch

SEASONING SAUCE:

2 tbsp. soy sauce (light)
1 tbsp. brown vinegar
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. cornstarch
1/4 tsp. sesame oil
1/4 tsp. black pepper

Cut the chicken into 2-3 inch cubes. Soak in the soy sauce, egg white, and cornstarch. Let stand at least 30 minutes.

Dice the green peppers, red peppers, and scallion. Slice the ginger into small slices. In a small bowl, mix the seasoning sauce thoroughly. Heat the oil to 300 degrees, fry the diced chicken about 15 seconds. Remove and drain off the oil from frying pan.

Heat 2 tablespoons oil in same pan and stir fry the scallion, ginger, green pepper and red pepper about 10 seconds. Then add the chicken and seasoning sauce. Stir over high heat until thickened and heated thoroughly. Transfer the entire contents of pan to a heated platter and serve hot.

If you like to eat really hot things, you should add red hot pepper paste or Tabasco sauce to the seasoning sauce.