Sweet Pepper Chicken Stir Fry

Quick and easy chicken stir fry made with sweet peppers, zucchini and onions tossed with a sweet chili sauce.

• 1/2 lb. mini sweet peppers
• 1 small zucchini, thinly sliced
• 1 small onion, sliced
• 1 lb. boneless and skinless chicken breasts, cut into pieces
• salt
• ground black pepper
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons Thai sweet chili sauce
• 1 teaspoon apple cider vinegar
• 2 tablespoons water

1. Remove top of the mini sweet pepper. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.
2. Cut zucchini and onion into thin slices.
3. Mix sauce ingredients together until combined (soy sauce, oyster sauce, Thai sweet chili sauce, apple cider vinegar and water). Set aside.
4. Season chicken with salt and black pepper.
5. Heat up wok or skillet on high and add 1 tablespoon of the oil. When oil is heated, add the chicken and cook through. Dish out and set aside.
6. In the same wok or skillet, add the remaining oil. Add garlic and cook for 30 seconds.
7. Add sweet peppers, zucchini and onions. Stir and toss continuously until tender. Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.