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)
sliced green onion
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.