In a substantial bowl, toss chicken with 1 tablespoon every soy sauce and cornstarch, salt, and pepper. In one other bowl, combine final soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; location apart.
Warmth 1 tablespoon oil in a substantial nonstick skillet over medium-excessive. Cook dinner half the chicken, turning infrequently, until browned and almost cooked through, 4 minutes; grasp. Cook dinner the final chicken in a single other tablespoon oil; grasp.
Add final oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-excessive, stirring, until peppers are crisp-soft, about 3 minutes.
Tear soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook dinner, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Lend a hand straight over rice, if desired.
Cook dinner’s Notes
Decrease the vegetables ahead of time; refrigerate, in separate hermetic containers lined with damp paper towels, for as much as a day. For sweeter flavor, add as much as a cup of cubed pineapple along with the scallion greens in step 4.