Brown the red peppers in an oiled wok under medium-high heat and place
them aside once browned. Chop Chicken up into small bite size pieces, place in the wok and cook for
around 5 min before placing chicken aside with the peppers.
Add the carrots to
the wok and stir fry until soft, add the rest of the veggies and stir
fry for a further 2 min.
Add the chicken red peppers, and sauce to the wok. Stir under
medium heat until the sauce thickens.
Serve dish on a plate and accompany with steamed rice
and garnish with some chopped peanuts.