Bring pot of water to roiling boil. Add rice, cook for 15-20 minutes until desired texture is reached.

Bring wok to temp on medium-high burner. Add chicken thigh strips, cook for 7-8 minutes.

Combine all sauce ingredients in mixing bowl. Whisk together until evenly blended.

Add sauce mixture and peppers to wok. Stir and cook for another 4-5 minutes.

When done, remove rice from heat. Drain excess water, and plate. When chicken is finished, remove from wok and plate on rice.