Make the sauce by whisking together @soy sauce{1/2%cup}, @water{1/4%cup}, @honey{2%tbsp}, @rice vinegar{1 1/2%tbsp}, @toasted sesame oil{1%tsp}, @sriracha{1%tsp}, @fish sauce{1%tsp}, @corn starch{1%tsp} and minced @garlic{2%cloves} until the flour is completely combined. Set aside.
    Toss the chicken in the @corn starch{1%tbsp}, @salt{1/2%tsp} and @black pepper{1/4%tsp}. Heat a large skillet or wok over medium heat. Add @olive oil{1-2%tbsp} and add the chicken. Flip after 2-3 minutes and continue cooking until cooked through. Remove and set aside.
    Add @olive oil{1-2%tbsp} and turn the heat to medium high. Add the @diced red bell pepper{1} and @green onion{4}. Stir occasionally until the pepper is soft and charred. Add the @peanuts{1/4%cup} and stir for another minute. Add in the chicken and sauce. Cook for 2-3 minutes until the sauce has thickened, stirring occasionally. Serve with white rice.

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