- 3 - 4 chicken breasts, skinned and boned

		- 2 egg whites

		- 2 tablespoons cornstarch (corn flour)

		- 4 carrots, cut into thin strips

		- 3 green onions, chopped

		- 1/2 red pepper, sliced

		- 1/2 green pepper, sliced

				SAUCE
		- 2 tablespoons sherry cooking wine

		- 2 tablespoons sherry cooking wine

		- 1 tablespoon barbeque sauce

		- 2 tablespoons sesame oil

		- 1 tablespoon soy sauce

		- 2 tablespoon brown sugar

		- 1/4 teaspoon cayenne pepper

		- 1/2 - 1 teaspoon crushed dried chilies

		- 1 tablespoon ginger, minced

		Partially freeze chicken breasts.
		Cut into strips.

		Combine sauce ingredients and set aside.

		Mix together egg whites and cornstarch.
		Coat chicken in cornstarch mixture.

		Heat wok.
		Fry chicken strips in oil until they turn white.
		Add 1 tablespoon oil to wok.
		Add vegetables and stir-fry for 30 seconds.
		Add sauce to vegetables.
		When boiling, add chicken.
		Stir-fry 1 to 2 minutes.

		Serve with rice.