• Cut the chicken lengthwise into bite-sized chunks. Place in a bowl then mixes with ½ teaspoon of salt and 1 tablespoon rice wine. Set aside.
• Cut the ginger lengthwise into thin-slices then add a pinch of salt, let it stand for a few minutes to soften. Squeeze out the ginger to remove extra liquid, set aside.
• Dice the green bell pepper into one inch pieces. Set aside.

To Make Stir Fry Sauce:

• In a small saucepan, place ketchup, vinegar, white sugar, and salt. Mix well and bring to a boil over medium-high heat. As soon as the liquid comes to a boil, remove from the heat and set aside.

Pre-cook the Chicken Breast:

• Coat the chicken cubes with 1 tablespoon of corn starch and 1 egg white.
• Heat about ½ cup - 1 cup of oil in a large skillet to 375°. Stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood, your oil is ready for frying.
• Cook the chicken until golden and cooked through, be sure to keep stirring and turning occasionally to prevent burning, about 3-5 minutes each side. Set aside.

Stir Fry the Vegetables and Chicken in a Sauce:

• In a large skillet, heat 2 tablespoons of oil over medium-high heat and stir fry the garlic for about 10 seconds.
• Add green bell pepper and ginger, cook for about 2 minutes. Be sure to keep stirring to prevent burning.
• Add the dry sherry, chicken and the sauce, adjust the heat to high and toss to coat (about 1-2 minutes).
• If the sauce is too thin, add the thickening agent (1 teaspoon of corn starch dissolved with 2 teaspoons of water). Adjust seasoning with salt and pepper if needed.
• Remove from the heat and serve with rice.