Spicy Chinese Vegetable Stir Fry with Chicken

Thank you Barefeet in the Kitchen

1/2 lb bacon, cut into 1" pieces 
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces 
1 egg white 
1 tablespoon arrowroot or cornstarch 
2" fresh ginger, cut into tiny matchsticks 
1 red bell pepper, stemmed and cut into 1" pieces 
1 green bell pepper, stemmed and cut into 1" pieces 
1 bunch green onions, trimmed and cut into 1 1/2" pieces 
1 very small bunch broccoli, about 1 cup small florets 
1/2 cup snow peas, halved 
1/2 cup bean sprouts 
1 tablespoon chili paste 
2 tablespoons brown sugar 
1/2 cup soy sauce 

• In a large bowl, whisk together the arrowroot and the egg white. 
• Toss the chicken pieces and the ginger into this mixture and set aside. 
• In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. 
• Place the bell peppers and green onions in a small bowl, set aside. 
• Place the broccoli, snow peas and bean sprouts in another bowl, set aside. 
• Heat a large skillet or wok at just under high heat. 
• Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. 
• Cook, tossing constantly, until browned, about 4-5 minutes. 
• Add the peppers and onions and stir to combine. 
• Toss constantly while they cook until crisp tender, about 4 minutes.
• Add the snow peas and bean sprouts and stir to combine. 
• Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened. 
• Add the soy sauce mixture and stir to combine. 
• Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. 
• Serve over rice if desired.