CHICKEN AND PEPPERS:

1 (2 lb.) young chicken or chicken breast
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 egg white
3 red peppers (bell peppers)
2 green peppers (bell peppers)
4 cloves garlic
Peanut oil for deep frying

Remove all bones from chicken and cut into 1-inch cubes.

Stir 1 tablespoon cornstarch with soy sauce and egg white, mixing well. Marinate the chicken in the mixture for at least 30 minutes.

Remove and discard seeds from red and green peppers, then cut peppers in 1-inch squares. Slice garlic. Heat cooking oil to boiling point and fry chicken for 1/2 minute or until done. Remove chicken from pan and drain oil.

Using 2 tablespoons oil, fry garlic a little and add red and green peppers. Stir fry for a few seconds. Add the chicken.

SEASONING SAUCE:

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

Combine all ingredients and stir in with the chicken and peppers. Cook until sauce thickens.