Get the rice started in rice cooker (allow extra time if using brown rice).
Mix all the ingredients for the sauce in a bowl or Pyrex cup.
Mince garlic, dice onion, and chop peppers.
Chop chicken into bite size cubes or pieces. Season with salt and pepper.
Add two teaspoons of olive oil to a large skillet or dutch oven and heat to medium high.
Cook onions about 2 to 3 minutes or until they begin to soften. Stir occasionally to avoid burning.
Add garlic. Add chicken breast. Cook chicken until browned, stirring regularly, about 4 to 5 minutes.
Add bell peppers and stir.
Pour the sauce into the skillet and stir in with the chicken and vegetables.
Add one tablespoon of corn starch to a small bowl, add two tablespoons off water and mix until it dissolves to make a slurry for thickening the sauce.
Add corn starch slurry to the skillet and stir until it thickens (about a minute). Remove from heat and serve.