Sweet and Sour Chicken

8 tablespoons honey
4 teaspoon chili-garlic sauce
8 tablespoons rice wine vinegar
4 tablespoon reduced-sodium soy sauce
4 teaspoon finely grated fresh ginger
1 cup fresh orange juice
8 teaspoons cornstarch
6 teaspoons peanut oil
24 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 pint small, sweet mixed peppers, quartered, or 4 mixed bell peppers, cut into 1-inch strips
12 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
16 ounces snow peas, trimmed
3 Servings of cooked rice
1 cup of water
Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, ginger, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 3 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 3 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.

Add rice, water, and contents of the pan to a wok and stir for 3 - 4 minutes over high heat. Sprinkle with the scallion greens and peanuts, if using, and serve.