Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some.
In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes.
Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well.
Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
Crush the garlic and set aside.
Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot.
Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container.
Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley.
Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir.