In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil. Coat thoroughly.
Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.
Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.
Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.