My maternal Grandpa (Ah-kung) used to make this dish to perfection. I can't quite replicate it, but here's my best rendition. Ah-kung was originally from Fujian province in China, and tended to use a liberal amount of vinegar, soy and sugar in his cuisine (spice was not part of the regimen). I have such fond memories of his perpetually happy countenance and super cool laid back personality. I miss him dearly.
24 oz. chicken breasts, cut into 1" dice
1 egg white
2 tbsp. soy sauce
1 tbsp. cornstarch
4 cups diced green bell peppers
1 serrano or red jalapeno chile, seeded & thinly sliced
3 scallions, chopped
1 tbsp. fresh ginger, minced
3 cloves garlic, minced
5 tbsp. soy sauce
3 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. sesame oil
1/2 tsp. black pepper
8 tbsp. water
2 tsp. cornstarch
1/4 cup oil
1. Marinate chicken in egg white, 2 tbsp. soy sauce, and 1 tbsp. cornstarch. Cover with plastic wrap and refrigerate at least 30 minutes.
2. Dice the peppers, scallions, ginger & garlic; set aside.
3. Combine sauce ingredients in a small bowl.
4. Heat 1/4 cup of vegetable oil in a wok over high heat. Add marinated chicken & saute until just cooked through. Remove to a bowl & set aside.
5. In the same pan, saute bell peppers, chiles, garlic, ginger and scallions for 2-3 minutes or until fragrant. Add chicken back to the pan, toss to combine, then stir in sauce. Bring to a boil until sauce is thickened.
6. Serve with steamed white rice.