Combine the chicken with the salt, lightly beaten egg white, cornstarch and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 2 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.
For the Veggies:
Add the remaining 1 tbsp vegetable oil to the wok and turn heat up to high. The wok should be really hot when you add in the veggies. Stir fry veggies for just 2 to 4 minutes, until slightly charred and glistening. Remove from wok and keep warm with the chicken.
For the Sauce:
Combine the soy sauce, dry sherry and white wine vinegar in a bowl and set aside. In another small bowl combine the cornstarch and water, set aside.
Heat the 1 tsp sesame oil in the wok over medium high heat. Toss in the dried chili peppers, green onion, ginger, garlic, crushed red pepper flakes and peanuts and cook until fragrant, about 1 minute. Immediately add in the sauce and bring to a small boil. Stir the cornstarch mixture into the sauce and cook until it thickens.
Finally, add the chicken and veggies back into the sauce and stir to coat. Enjoy!
You can use a large, heavy bottomed skillet if you do not have a wok.