Add 2 tablespoons of oil to wok or frying pan, adding more when necessary.
Place cornstarch in one bowl and eggs in another.
Add a handful of chicken to cornstarch, shake off excess and then dip in egg. Place in hot oil and brown on both sides, don't crowd pan. Remove to plate.
Continue until all chicken is done. Add all of the peppers, at one time and stir fry quickly.
Drain excess oil from wok. Add all of the rest of the ingredients, except rice and scallions. Bring to boil, reduce heat and continue cooking until reduced by about half.
Mix about 3 tablespoons cornstarch with about the amount same water, until combined. Pour into sauce a bit at a time, until thickened to your preferred consistency. Cook for an additional minute, or two.
Add chicken to sauce, to warm. Add peppers for only a few moments, just until warm.
Serve with rice, garnish with scallions.
Prepare all ingredients before starting to cook.
Cook vegetables crisp tender because they will continue to cook when dish is assembled.
An authentic wok will required much less oil when it is fully seasoned.
Recipe Courtesy of BinkysCulinaryCarnival.com All rights reserved.