Ingredients:

500 g boneless skinless chicken

2 tablespoons corn starch or flour

2 tablespoons vegetable or olive oil

1 red bell peppers, thinly sliced

150 ml soy sauce (the sauce)

75 ml honey (the sauce)

1 tablespoon white wine vinegar (the sauce)

1 sachet oyster sauce (the sauce)

2 cloves garlic (the sauce)

1-inch piece grated ginger (the sauce)

chopped peanuts

sliced green onion

Directions:

1. Combine the sauce ingredients in a small mixing bowl and set aside while you prep the chicken.

2. Toss the chopped chicken with the seasoned corn starch and set aside while you heat the oil in a skillet. Once the oil shimmers and is hot, add in the chicken and brown all over until crispy, about 5-6 minutes.

3. Add the thinly sliced bell peppers and cook for 2-3 minutes. Pour the sauce into the pan and bring to a boil. Toss to coat the chicken and peppers and continue to simmer the sauce until thickened. Serve over fluffy rice and top with chopped peanuts and thinly sliced green onion.

Bon Appetit!