Taken from the "Company's Coming Asian Cooking" cookbook. We make this on a regular basis, and it's always delicious. Try not to substitute, as the specialty ingredients are what make it special and unique.
Sauce: Stir first 5 ingredients in small cup until smooth. Set aside.
Chicken: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add chicken, sesame oil, egg white and garlic to bowl. Mix until chicken is very well coated.
Carrot: Heat wok until very hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
Peppers: Add next 4 ingredients. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to medium bowl.
Cooking Chicken: Add second amount of sesame oil to hot wok. Add chicken mixture. Stir immediately to break up chicken pieces. Stir-fry on medium-high heat for about 3 minutes until chicken is no longer pink. Stir sauce. Stir into chicken mixture until boiling and thickened. Add pepper mixture. Heat and stir until peppers are coated and mixture is heated through.