Begin by washing and slicing the bell peppers and onion into thin strips. Mince the garlic and grate the ginger.

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.

Once the oil is hot, add the sliced chicken breast. Season with salt and pepper, and stir-fry until browned and cooked through—approximately 5-7 minutes.

Once the chicken is cooked, push it to one side of the pan. Add the sliced onions, minced garlic, and grated ginger to the empty side. Stir-fry these for about 1-2 minutes until fragrant.

Next, add the sliced bell peppers into the mix. Stir all ingredients together and sauté for an additional 3-4 minutes until the peppers are slightly tender yet still crisp.

Pour in the soy sauce and chili sauce. Stir everything together to coat the chicken and veggies evenly. Let it cook for another 2 minutes to ensure everything is heated through.

Over a bed of cooked rice, spoon the delicious spicy chicken stir-fry. Garnish with chopped green onions before serving.