In a bowl, combine first six ingredients with 45 mL (3 tbsp.) of water. Set aside.
Step 2
In a saucepan, combine remaining water with sugar. Bring to a boil and cook until sugar is golden. Add reserved sauce and bring to a boil. Set aside.
Step 3
In a skillet, sauté bell peppers over high in 15 mL (1 tbsp.) of oil for 3 minutes. Transfer to a dish.
Step 4
Combine flour and salt in a bowl and toss in chicken to coat. In the same skillet, brown half the chicken in 15 mL (1 tbsp.) of oil. Add chicken to reserved sauce. Repeat with remaining chicken.
Step 5
Cook chicken in sauce over low heat for 10 minutes or until cooked. Add bell peppers.
Step 6
Serve chicken with steamed rice and broccoli and top with green onions.
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