I found this recipe from the Everyday Food magazine and had to try it. I served this stir-fry over rice, but I'm sure you can serve it over noodles as well. Above is a picture of my rice cooker, which I love.Here's the list of ingredients:
1/4 cup honey
2 tbsp. rice vinegar
2 tbsp. soy sauce
2 tbsp. veggie oil
2 boneless, skinless chicken breasts, cut into chunks
1/4 cup minced, peeled fresh ginger (I would highly recommend fresh ginger over dried ginger)
2 garlic cloves, minced
1 each red, yellow & orange bell peppers, thinly sliced
Fresh cilantro leaves, crumbled over the top
Below is a picture of the minced garlic & ginger.
In a small bowl, stir together honey, vinegar & soy sauce.
The chopped bell peppers
Chicken Breast cut into chunks.
In a large skillet or wok, heat 1 tbsp. oil until hot. Add chicken and stir until opaque but not cooked through, about 3 minutes. Transfer to a plate or bowl.Add 1 tbsp. oil, ginger and garlic to skillet and stir until fragrant, about 30 seconds.
Add the bell peppers and cook for about 2 minutes.
Add soy mixture and bring to a boil.
Return the chicken to the skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. 
Crumble cilantro onto the stir-fry and remove from heat.
Serve over rice. Enjoy!
