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1
Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some.
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2
In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes.
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3
Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well.
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4
Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
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5
Crush the garlic and set aside.
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6
Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot.
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7
Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container.
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8
Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
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9
Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley.
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10
Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir.
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11
Serve immediately over hot rice.
