Chicken breasts with young peas and sweet and sour sauce

Ingredients:

• 340 g of boneless, skinless chicken breast halves, cut into 2.5 cm strips
• 0.5 l mixed small sweet peppers, cut into quarters, or 2 mixed bell peppers, cut into 2.5 cm strips
• 6 green onions (cut the white parts into 4cm pieces, cut the green parts into 2.5cm pieces and cut vertically into thin strips)
• 225 g green peas (trim ends)
• 2 tablespoons of honey
• 1 tsp garlic sauce with ground chili
• 2 tbsp. l. rice wine vinegar
• 1 tbsp low-salt soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/4 cup fresh orange juice
• 2 tsp cornstarch
• 4 teaspoons peanut butter
• Salt and ground black pepper
• Serving option: with boiled brown rice
• Chopped peanuts for topping (optional)

Preparation:

1. In a small bowl, combine honey, chili garlic sauce, vinegar, soy sauce, orange juice, and cornstarch.
   
   Meanwhile, brush the chicken with 2 teaspoons of peanut oil and heat a large nonstick skillet over medium-high heat. Season the chicken 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. Set the skillet aside.
2. Heat the remaining 2 teaspoons of peanut oil in a skillet, add the peppers, white parts of the onion, and snow peas. Cook, stirring occasionally, until the vegetables are soft and crisp, about 3 minutes. Stir in the reserved chicken, stir the sauce again, and add it to the skillet.
   
   Simmer, stirring occasionally, until the sauce thickens and the chicken is tender, 1 to 2 minutes. Serve with rice and garnish with green onions and peanuts (optional).