4 chicken breasts, boneless, skinless, about 7 ounces each
2 egg whites
2 tablespoons cornstarch
Sauce:
2 tablespoons Shao Xing rice wine, dry sherry or cooking wine
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed dried red chilies, or to taste
2 slices ginger, minced, to form 1 tablespoon
Other:
4 carrots, cut into thin strips
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3 green onions, chopped
1 cup plus 1 tablespoon vegetable oil