Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into bite size pieces. combine egg white, corn starch, pepper and soy sauce in a glass bowl. add chicken pieces mixing to coat well. cover and refrigerate 30 minutes. vegetables: set aside prepared vegetables. sauce: 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. add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes. add the sauce mixture and heat for a minute or so. serve over rice and sprinkle peanuts over each serving.

Target recipe: mix together wine vinegar, soy sauce and sugar. set aside. make sure all other ingredients are set out and ready to go (i.e., onions and garlic are chopped, spices are close at hand) because once you start cooking, this recipe moves fast! cut chicken into bite-sized pieces and coat with cornstarch. stir fry chicken in hot oil for 5-7 minutes, until cooked. remove from pan and turn heat to medium. add onions, garlic, red pepper, and ginger to hot pan and stir fry for 15 seconds. give wine vinegar mixture a quick stir and pour into hot pan. combine well with spices. return chicken to pan and add peanuts, stirring well to coat all with sauce. i usually serve over white rice.