Preparation

1. In a bowl , marinate the chicken cut in small cubes with salt and pepper, with the soy sauce, the rice vinegar, the cornstarch, add 2 tablespoons of water , and set aside 20 minutes
2. Heat the oil in the wok and fried the onion mushroom and green pepper for 3 to 5 minutes until the veggies are tender, but a little crisp.
3. Add a pinch of salt, the honey and the garlic the last minute of cooking. Remove from the wok
4. Heat another tablespoon of olive oil and add the marinated chicken to the pan, and let the chicken on high heat until browned properly; add the veggies , stir everything for 30 seconds, and serve with white or brown rice Enjoy!