I really enjoyed this. The recipe comes from Food Network Kitchens. I doubled the sauce in their recipe. Measurements have been adjusted below (along with my modifications).
4 tblsp honey
2 tsp chili sauce
4 tblsp rice wine vinegar
2 tblsp reduced-sodium soy sauce
2 tsp finely grated fresh ginger
1/2 cup orange juice
3 teaspoons cornstarch
4 tsp vegetable oil
2 boneless, skinless chicken breast halves, cut into 1" pcs
Salt and pepper
2 coloured sweet peppers (I used red and orange)
5 green onions, cut into 1" pcs
Good handful of sugar snap peas, ends trimmed and cut into 1" pcs
Chopped peanuts, toasted
Put on some rice or noodles.
In a small bowl, whisk together the honey, chili sauce, vinegar, soy sauce, orange juice and cornstarch. Set aside.
Heat large nonstick skillet over medium-high heat and add 2 tsp oil. Season the chicken with salt and pepper and cook, turning occasionally with a wooden spoon. Transfer to a plate and return pan to the stove.
Heat the remaining 2 tsp oil in the pan. Add peppers, green onion (the whites), and sugar snap peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken, give the sauce a final whisk and pour into the pan. Simmer, stirring occasionally until sauce is thickened (about 2 minutes).
Serve over noodles or rice and sprinkle with chopped peanuts if you wish.