Stewed chicken with vegetables in sweet and sour sauce

Ingredients:

• 340 g of boneless, skinless chicken breast halves, cut into 2.5 cm pieces
• 2 tablespoons of honey
• 1 teaspoon chili sauce with garlic
• 2 tbsp. l. rice wine vinegar
• 1 tbsp low-salt soy sauce
• 1/4 cup fresh orange juice
• 2 tsp cornstarch
• 4 teaspoons peanut butter
• Salt and ground black pepper
• 225 g prepared green peas
• 0.5 l small sweet peppers of different colors, cut into quarters, or 2 bell peppers of different colors, cut into 2.5 cm wide strips
• 6 green onions, white parts cut into 3.5cm pieces, green parts cut into 2.5cm pieces and cut vertically into thin strips
• Boiled brown rice as a side dish option
• Chopped peanuts for topping (optional)

Preparation:

1. Combine the chicken with 2 teaspoons of peanut oil and heat a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper to taste and cook, turning occasionally with a wooden spoon, for 2 minutes. Transfer the partially cooked chicken to a plate. Leave the skillet in the pan.
2. Heat the remaining 2 teaspoons of oil in a skillet. Add the bell pepper, white parts of the onion, and snap peas. Cook, stirring occasionally, until the vegetables are tender and crisp, about 3 minutes.
3. In a small bowl, combine honey, chili-garlic sauce, rice vinegar, soy sauce, orange juice, and cornstarch. Whisk and add to the pan.
4. Add the fried chicken to the pan. Simmer, stirring occasionally, until the sauce thickens and the chicken is tender, 1-2 minutes. Serve with rice, garnished with green onions and nuts (if using).