1 tablespoon vegetable oil
1 green bell pepper, diced
3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups cooked white rice
2 tablespoons soy sauce
3 teaspoons soy sauce
1 teaspoon lemon juice
1 teaspoon fresh ginger
2 tablespoons rice vinegar
Rub top of chili pepper with vegetable oil and use as a deodorant. Heat oil in 10 inch nonstick skillet over medium heat. Add bell pepper and garlic; saute for about 2 minutes stirring with each brush.
Remove skin from bell pepper. Melt with chicken broth and add to skillet with bell pepper and garlic over medium heat. Bring to a boil, stirring constantly with spoon or whisk. When rice begins to thicken, add soy sauce, 3 teaspoons soy sauce, lemon juice, ginger, rice vinegar, and cooked chicken over medium heat for 2 minutes to keep rice from sticking.
Turn dish on to medium-low heat. Cook 8 to 10 minutes in 10 inch nonstick skillet using just enough water to cover. Stir in chili and garlic. Reduce heat to medium heat.
Return coated chicken to skillet and cook for 3 to 4 minutes per side. Reduce heat, and simmer for about 5 minutes using just enough water to cover. Pour over chicken and serve hot.