| Step one: | Cut chicken breast into thumbnail sized pieces. |
| Step two: | Combine with egg white and cornstarch into a small bowl. |
| Step three: | Toss to coat and set aside. |
| Step four: | Mix sauce ingredients together , and set aside. |
| Step five: | Precut vegetables. |
| Step six: | Have ready near wok. |
| Step seven: | Have peanuts measured and ready near wok. |
| Step eight: | Now ready to go for final preparation. |
| Step nine: | Heat oil in wok over medium high heat. |
| Step ten: | Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white , and pepper pods turn blackish about 4 minutes. |
| Step eleven: | Remove with a slotted spoon and set aside to drain on paper towels. |
| Step twelve: | If pepper pods have not yet turned black at that point ~ remove from chicken and place back in wok as you are stir frying the vegetables. |
| Step thirteen: | Add peanut oil to wok. |
| Step fourteen: | ( if needed) stir fry scallions , bell peppers , carrots and crushed red pepper for 30 seconds. |
| Step fifteen: | Add mushrooms , cook for 1 minute longer. |
| Step sixteen: | Add chicken back in and stir-fry for one minute. |
| Step seventeen: | Add sauce mixture and chow until heated through and thickened. |
| Step eighteen: | Add peanuts and mix. |
| Step nineteen: | Add snow peas to heat through. |
| Step twenty: | Serve over rice. |
| Step twenty-one: | == courtesy of dale and gail shipp , columbia md. |
| Step twenty-two: | == |
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