In a small Mixing Bowl, whisk together the 3 tbsp soy sauce low-sodium preferred, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil toasted, 1 tbsp brown sugar packed, 1 tbsp cornstarch for coating chicken, and ¼ cup chicken broth low-sodium until smooth. Set aside.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Heat 1 tbsp of 2 tbsp vegetable oil divided in a Wok or Skillet over high heat until shimmering. Add the 1 ½ lb boneless skinless chicken breast cut into 1-inch pieces in a single layer and cook undisturbed for 2–3 minutes until golden on the bottom, then stir and cook another 2–3 minutes until cooked through. Transfer to a plate and set aside.

Add the remaining 1 tbsp of 2 tbsp vegetable oil divided to the Wok. Add the white parts of the 3 stalks green onions sliced, white and green parts separated, 3 cloves garlic minced, and 1 tsp fresh ginger grated and stir fry for 30 seconds until fragrant. Add the 1 medium red bell pepper cut into 1-inch pieces and cook for 2 minutes until slightly softened.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.