Marinate chicken breast strips in sesame oil and freshly cracked black pepper for 10 minutes.
In a separate bowl, combine rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar, dried chili flakes and cornstarch. Set aside. No need to do this if using the ready-made sauce.
Heat canola oil in a pan and sear chicken on both sides until brown on the edges. Remove chicken from pan and set aside, leaving just a tablespoon of oil.
In the same pan,sauté minced garlic until fragrant.
Pour in sauce and give the sauce a stir until it thickens.
Add chicken and stir-fry for a few seconds.
Add snow peas and bell peppers and continue stirring until everything is coated with the sauce.
If the sauce is too thick, add a tablespoon of water to thin it out.
Serve over rice or as it is.
For this to be a South Beach Diet-Friendly recipe, please replace brown sugar with artificial sweetener.