Slice chicken breasts into long bite sized chunks
In a large mixing bowl add chicken and combine with, rice flour, sesame oil and soy sauce. Wrap and set in the fridge.
In a mixing bowl combine all Sauce ingredients. Stir together to fully incorporate. Set aside.
With a sharp knife, thinly slice your onions and peppers. Mince your garlic and ginger. Set aside.
Place a non stick frying pan over medium-high heat. Add a small amount of canola oil. Once heated, gently add in your chicken and cook until golden brown.
Add to the hot pan your sliced onions and minced ginger and garlic. Saute for 1 min.
Add your thinly sliced peppers and toss. Next in goes chopped peanuts and sliced green onion.
Once all your veg is in, stream in the prepared sauce and toss to fully coat. Turn heat down to medium and allow sauce to bubble away and thicken. 5 min.
Once sauce is thick and glossy, remove from heat and serve over steamy jasmine rice.
