In a bowl, add sliced chicken, potato flour or corn flour and water. Mix well and set aside.
Heat the oil in a wok or large frying pan over a high heat. Add the marinated chicken to the pan and leave untouched for 30 seconds. Stir-fry the chicken for 2-3 minutes or until just cooked through.
Add the sliced red pepper, yellow pepper and red onion. Stir-fry for 30 seconds.
Reduce the heat to medium. Add the rice wine, light soy sauce, white pepper, chilli bean sauce, sugar, oyster sauce and water. Stir-fry for 30 seconds.
Add the sate sauce and sesame oil. Mix well and serve on top of steamed rice.