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n a small bowl, whisk together the honey, chili-
garlic sauce, vinegar, soy sauce, orange juice and
cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil
and heat large nonstick skillet over medium-high
heat. Season the chicken to taste with salt and
pepper and cook, turning occasionally with a
wooden spoon, 2 minutes. Transfer the partially-
cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add
the peppers, scallion whites, and snow peas. Cook,
stirring occasionally, until the vegetables are
crisp-tender, about 3 minutes. Stir in the
reserved chicken; whisk the sauce again and add it
to the pan. Simmer, stirring occasionally, until
the sauce is thickened and the chicken is tender,
1 to 2 minutes. Serve over rice and sprinkle with
the scallion greens and peanuts, if using.
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