Wash chicken and drain well.
In a bowl, combine egg white, cornstarch, rice wine, 1 tablespoon of the oil, and salt. Whisk together until well-blended.
Add chicken and stir to fully coat. Marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.
In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium-low and immediately add chicken, stirring to disperse.
Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
In a bowl, combine oyster sauce, soy sauce, honey, rice wine, black pepper, and sesame oil. Stir until well-blended and set aside.
In a wok or wide pan over high heat, heat the remaining 1 tablespoon of oil. Add onions, garlic, and bell peppers and cook, stirring regularly, for about 1 to 2 minutes or until tender yet crisp.
Add sauce mixture and bring to a boil.
Add chicken and stir to fully coat with sauce. Continue to cook, stirring regularly, for about 1 to 2 minutes or until chicken is heated through. Serve hot.