Healthy and Quick Sweet and Sour Chicken Vegetable Stir-Fry

Sweet and Sour Chicken Vegetable Stir-Fry
2 tablespoons oil ( I used garlic oil) 

6 cloves garlic, minced
1 teaspoon ground ginger
1 bunch green onions or one medium white onion, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips 1 red bell pepper, thinly sliced
1 red salsa pepper, skin removed and coasely chopped (optional)
1-2 cups sugar snap peas

1 cup chicken broth

2 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons cornstarch

If using fresh red salsa pepper, broil/blacked the skin of the pepper until it splits open. I just used my gas stove to accomplish this. Holding the pepper with some tongs about 2 inches above the flames and slowing turning it until the skin begins to blister, pop and blacken.

Smash garlic with side of knife and then mince it. Cut onion in half from top to bottom then slice into 1/8″ rings. Juilenne green pepper. Toss into large skillet or wok over medium heat with one turn of oil.
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.

In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.