INGREDIENTS

1 lb. chicken breast, cut into 1/2″ cubes
1/2 c. cornstarch
kosher salt
Freshly ground black pepper
2 eggs, lightly beaten
2 tbsp. vegetable oil
2 bell peppers, sliced
1/2 c. apple cider vinegar
2 tbsp. soy sauce
1/3 c. honey
1/4 c. ketchup
2 cloves garlic, minced
cooked white rice, for serving

DIRECTIONS
Season chicken, on all sides, with salt and pepper. In a large bowl, dredge chicken in cornstarch until evenly coated. Using tongs, shake off excess cornstarch. In a separate large bowl, toss chicken in eggs until evenly coated.
Heat vegetable oil in a large skillet over medium heat. Add chicken and brown on all sides, about 4 minutes. Add bell peppers and sauté with chicken until beginning to soften.
Meanwhile, whisk together apple cider vinegar, soy sauce, honey, ketchup and garlic. Pour sauce into the skillet. Simmer together with the meat for 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Serve warm with rice.