• 300 g chicken breast
• ½ Yellow pepper
• ½ red bell pepper
• 1 onion
• ½ jar Sunny aigre doux
• Spring onions

1. In a large non-sticky pan, heat the oil over high heat and sauté the chicken until the insides are no longer pink, about 5-7 min. Reserve the cooked chicken in a bowl.
2. Add the remaining oil to the skillet. Sauté the onion and peppers over medium-high heat, stirring, until beginning to brown and soften, about 5 min. Return the chicken to the pan and add Sunny aigre doux sauce. Mix everything well and sauté until fully cooked. Check seasoning , garnish with green onions and serve.