• ½ cup less-sodium soy sauce, plus more for serving
• 2 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger)
• 1 garlic clove, minced or grated
• 2 tablespoons cornstarch
• 2 sweet bell peppers (any color), seeded and cut into bite-size pieces
• 1 ½ lb. skinless, boneless chicken thighs or chicken breasts, trimmed of fat and cut into ¾-inch pieces
• 3 tablespoons vegetable oil
• ½ cup water or low-sodium chicken broth
• Kosher salt, to taste
• Cooked white rice, for serving
• Optional garnish: additional soy sauce, sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes

• In a large mason jar or in a small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and cornstarch until the cornstarch is completely dissolved.
• Set aside.
• Place chicken in a large bowl.
• Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat.
• Set aside, reserving the remaining sauce to use later.
• Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat.
• Add the bell peppers and stir-fry until crisp-tender, about 4 minutes.
• Remove to a plate and set aside.
• Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat the oil over high heat.
• Once the skillet is very hot, add the chicken mixture, leaving most of the marinade in the bowl (discard this marinade).
• Spread out the chicken in the pan, and then let it sit, undisturbed, for about 1-2 minutes so that the chicken can get nice and brown.
• Flip the chicken and cook through, tossing occasionally, for about 5 to 6 minutes.
• Add water or chicken broth, reserved soy sauce mixture, and peppers to the skillet.
• Bring to a simmer and cook over high heat, stirring, for 30 seconds – 1 minute; then turn off the heat.
• The sauce will continue to thicken as it sits.
• Taste and season with salt if necessary.
• Serve over rice and garnish with optional toppings.

I served this over egg noodles instead of rice