Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Veggies

• 1 red bell pepper, julienne or diced
• 2 jalapeno pepper, julienne or diced, green bell pepper can also be used
• ¼ cup onion, finely chopped
• 4 green onions, chopped
• 2 tbsp fresh ginger, peeled and grated or minced
• 2 cloves garlic, pressed
• 2 tbsp olive oil

Sauce

• 3 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tbsp sesame oil
• 1 tbsp Sambal Oelek, or Sriracha

Garnish

• 1 tsp sesame seeds
• 1 tsp green onions

Combine sauce ingredients in measuring cup and mix. Add 2 tbsp oil to a wok, then layer onion, peppers, garlic and ginger. Add 2 tbsp oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Turn heat to medium for veggies, stirring occasionally and kept covered. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add sauce mixture to veggies and bring to low boil. Add chicken to wok and stir to coat evenly. Serve over rice, garnish with sesame seeds and green onions.

To make this more traditionally, fry 2 tbsp Szechuan peppercorns and a handful of dried red chili's in the wok before adding the veggies.