Sprinkle chicken strips with a teaspoon of Vegeta Chicken Stock Powder. Leave to marinate for about 10 minutes.
Whisk the egg white lightly and add to the chicken. Mix through and let stand for another 15 minutes.
While waiting, in a wok, heat up the sunflower oil.
Cook the prepared chicken strips and when they start turning golden in colour, remove from the pan.
Using the same oil, cook red and green capsicum and onion, until they start to soften. Remove from the wok and cover.
Drain the oil, and to the hot wok, add wine, soy sauce, 2 teaspoons of Vegeta Chicken Stock Powder, sugar and sesame oil. Mix through and finally add in the chicken.
Cook for a couple of more minutes, then serve.
This recipe can be served with rice or salad.
When cooking the chicken in a wok, for best results cook on high heat, constantly stirring.