Method

1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
4. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through , about 2-3 minutes more. Transfer chicken to a bowl and set aside.
5. Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
6. Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.
7. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
8. Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
9. 9.  Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
10. Turn heat off, and transfer to a serving plate.
11. Serve hot with steamed rice.