Slice chicken horizontally, paper thin. Cut slices into strips about 1/8 inch wide and 1-1/2 - 2 inches long. Place in a bowl
Combine half of cornstarch and half of soy sauce with sherry and egg white. Pour over chicken slivers and let stand 30 minutes.
Heat 1 TB oil in skillet and saute carrots 1 minute. Add green pepper and saute for 1 minute. Remove vegs from pan and set aside. In same pan, heat remaining oil and saute ginger and scallion for 30 seconds. With slotted spoon, remove chicken from soy sauce and add to pan, cooking and stirring until shreds turn white. Add reserved vegs, sugar and remaining soy sauce. Cook until heated through, then stir in remaining cornstarch dissolved in 2 tsp cold water. Cook briefly until all covered with glaze. Serve at once over rice.