1 pound boneless, skinless chicken breast, cubed
1 egg white
2 teaspoons cornstarch
½ teaspoon salt
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups cooked white rice, for serving
¼ cup soy sauce
¼ cup rice wine vinegar
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
1) Combine chicken, egg white, cornstarch, and salt in a bowl; toss to cover completely. Cover and refrigerate overnight.
2) Prepare the sauce: Combine soy sauce, vinegar, ketchup, honey, ginger, garlic, and cornstarch in a medium bowl; whisk to combine. Set aside.
3) Heat oil in a wok or large skillet over high heat. Add reserved chicken and cook until no longer pink, 4 to 6 minutes, stirring. Add bell peppers and cook until softened and lightly browned, 3 to 4 minutes, stirring.
4) Add sauce and cook until thickened, 2 to 3 minutes. Serve warm over rice.