Kung Pao Chicken/Tofu

Chicken:
2 pounds chicken,
2 egg whites
2 Tbsp. corn starch
2 tsp. soy sauce
Cut up chicken, stir all ingredients, refrigerate at least 30 minutes.
Vegetables:
16 hot peppers
2 bell peppers
2 onions
several cups of chopped celery and leaves
1 can water chestnuts, drained and washed.
Sauce:
½ cup soy sauce
¼ rice wine
¼ cup rice vinegar
¼ sugar
⅓ cup Hoisin sauce
⅓ cup oyster sauce.

Stir fry vegetables and chicken separately. Add hoisin and pepper to chicken, add sauce mixture to vegetables, cook until thickened. May need to add cornstarch. Cook well pressed tofu separately, serve separately, chicken separately, with rice.