02Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
03Add chicken pieces mixing to coat well.
04Cover and refrigerate 30 minutes.
05Vegetables: Set aside prepared vegetables.
06Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
07Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
08Add the sauce mixture and heat for a minute or so.
09Serve over rice and sprinkle peanuts over each serving.