Chicken and Pepper Stir Fry

Sauce

• ¼ cup reduced sodium soy sauce
• 2 tablespoons Sweet chili sauce (for a spicier and less sweet stir fry, use chili garlic sauce, start with 1 tbsp*)
• 1 tablespoon light brown sugar packed (add to taste but this is the amount I use to balance the saltiness from the soy sauce)
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder (or 2 garlic cloves finely minced)
• 1 teaspoon ground ginger (or 2 teaspoons freshly grated ginger)
• 1 teaspoon freshly ground black pepper or to taste
• ½ teaspoon salt or to taste

Stir Fry

• 1 pound boneless chicken thighs diced into bite size pieces (boneless skinless chicken breasts may be substituted)
• 1 tablespoon cornstarch
• 2 tablespoons canola or olive oil divided
• 1 medium to large red bell pepper seeded and diced into bite-sized pieces
• 1 medium jalapeño thinly sliced with seeds removed as desired (the heat is in the seeds and membranes so remove as desired; if removing it's easier to slice vertically down the jalapeno, remove all seeds, then dice into small pieces)
• 3 green onions sliced into 1-inch segments; plus more for garnishing if desired