Sweet and Sour Chicken #2

If you Google "Sweet and Sour Chicken" recipes, there are a ton to choose from. I was looking for a recipe that didn't have ketchup in it (since I already hav a good one here), and had an assortment of fresh vegetables in it. I came across this Food Network Kitchens recipe and started reading the reviews. Overall, they were positive, and I adjusted the recipe to what we had on hand.

I was pleasantly surprised by the flavors of this dish. The chicken wasn't deep-fried, the sauce was homemade and flavorful, and there were plenty of vegetables. I also liked that it came together quickly as I'm always looking for easy weeknight meals... And it is relatively healthy too.

Ingredients:
2 Tbsp honey
1/2 tsp chili-garlic sauce (Can increase to 1 tsp for a spicier taste)
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp finely grated fresh ginger
1/4 cup fresh orange juice
2 tsp cornstarch
4 tsp peanut oil, divided
1.5# boneless, skinless chicken breasts, cut into 1" pieces
Salt and freshly ground black pepper
2 bell peppers (I used red & yellow)
6 scallions, thinly sliced
1 cup peas (I used frozen)
Serving suggestions: Rice

Directions:

1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
2. Meanwhile, coat the chicken with 2 tsp oil and season the chicken to taste with salt and pepper. Heat large nonstick skillet over medium-high heat and cook the chicken, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
3. Heat the remaining 2 tsp oil in the pan; add the peppers, scallions, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. 
4. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. 
5. Serve over rice.

Source: Adapted from Food Network