Ingredients

• 2 boneless skinless chicken breasts, cubed
• 1 cup of flour
• salt tt
• pepper tt
• oil (for lightly frying)
• 1 green bell pepper, sliced
• 1 red pepper, sliced
• 1 cup bean sprouts
• 1 head of broccoli , florets
• 2 carrots, peeled and sliced thinly
• green onion for garnish
• 2 cups Basmati rice
• Sauce:
• 2 tbsps granulated sugar
• 1/2 cup your favourite ketchup
• 3 tbsps rice wine vinegar
• 1 clove garlic minced
• 2 tbsps soya sauce

Instructions

1. Start off by preparing your vegetables. Peel and thinly slice carrots on the bias, slice all bell peppers (red and green) into thin strips, chop your broccoli into florets and rinse bean sprouts. Set aside for later.
2. Heat oil in a skillet for cooking chicken. Prepare chicken by chopping into bite sized pieces, season with salt and pepper, then toss into flour for coating. Add chicken to your skillet (make sure oil is sizzling).
3. In a sauce pan combine sugar, ketchup, rice wine vinegar, garlic, soya sauce. Simmer for 5 minutes low-medium heat.
4. Remove chicken from skillet when finished cooking and set aside, add your vegetables to lightly saute for 5-8 minutes depending on how cooked you like your vegetables. I like mine with a little crunch! Cook on medium heat.
5. Add chicken and sauce to the vegetable skillet, stir till all chicken and vegetables are coated. Serve over rice.

Notes