Kung Po Chicken

INGREDIENTS (4 servings plus one leftover):

chicken cut into small cubes (I bought 20 tenders and cut them)
pinch of salt
1 egg white
2 tsp Cornflour paste (Corn flour and water at 1:1.5 ratio)
1 yellow pepper and 1 red pepper cubed
8 tbsp olive oil
garlic (4 - 6 cloves minced)
4 spring onions diced
few slices of fresh ginger root
5 - 10 dried chillies plus seeds
4-5 tbsp black bean sauce (from the store in a jar)
2 tsp rice wine
roasted cashews or peanuts or walnuts or almonds (to taste)
sesame oil - several drops
boiled rice

DIRECTIONS:
Cut chicken into cubes then add salt, egg white, cornflour paste (in that order)
Preheat wok then add olive oil
Add minced garlic and cook about 1 min
Add chicken and cook until color turns (maybe 10 minutes or less)
Remove with a slotted spoon
Add spring onion, ginger, peppers and stir-fry for 1 -2 minutes then add chicken and black bean sauce and rice wine.
Blend well and stiry fry for another minute then add nuts and sesame oil

Serve with rice and enjoy! See the result