Spicy Chicken Stir Fry

6 lg. chicken breast sliced (I used chicken tenders that were equal to 6 breasts)
4 yellow and red bell peppers sliced in thin strips
2 cups shredded carrot (used bag shredded for cole slaw)
3 white onions sliced in thin strips
2 cups (I would add more next time) sugar snap peas


3 Tbl. sugar
3 tsp. ground garlic
3 tsp. ground ginger
1 1/2 Tbl. cumin
3 Tbl. dried cilantro
salt and pepper to taste
3 Tbl. chili powder
3 Tbl. honey
3 Tbl. lemon juice
pinch red pepper flakes (to taste)
oil (I use grapeseed oil)

combine sugar, garlic, ginger, cumin, cilantro, 2 tsp. salt, 2 tsp. pepper, chili powder, red pepper flakes in a small bowl and mix to combine.
slice chicken in thin stir fry sizes. Pour all but 2 Tbl. of dry mix on chicken and mix to combine and coat all chicken. I did this early and let it sit in the fridge till ready to cook.
Pre-slice the veggies and set aside till ready.

In a wok or large pan heat pan till very hot and add a couple Tbl. of oil. If you have a lot of chicken as I did (I fried it in three batches) fry in batches. remove to a bowl and set aside. Add in the onions and fry for 3 minutes, add in the bell peppers, sugar snap peas, and carrots and fry till veggies are crisp yet slightly tender. This is a personal taste thing on how crisp you like your veggies. Add the rest of the seasoning mix in and stir around for another minute. Add back the chicken and stir to mix and heat through. then add the honey and lemon juice and stir to combine and coat. Taste for salt and pepper. Serve over rice.