Instructions: Cut thighs into 1/4" strips. In a shallow bowl, combine cornstarch, egg white and salt. Add chicken, turning to coat well. Cover and refrigerate one hour. In a wok or large skillet over high heat, heat 1 tablespoon oil. Add thighs and garlic and stir-fry for 3 minutes. Remove chicken and set aside. Add additional oil to wok, if necessary. Add pepper strips and stir-fry one minute. Remove and set aside. Add scallions and snow peas and stir-fry one minute. Add beansprouts and cook, tossing, 2 minutes. Return chicken and pepper to wok and toss. Add soy sauce and Tabasco. Heat thoroughly. Serve over hot cooked rice.

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