1. In small bowl, mix together honey, chili-garlic sauce, rice vinegar, ginger, pineapple-orange juice, and cornstarch. Set aside.
2. Heat a large skillet over medium-high heat; toss the chicken pieces with 2 tsp. of peanut oil, season with salt and pepper and add to skillet. Cook until browned, but not cooked through. Transfer to bowl.
3. Heat remaining oil in pan, and add onions and carrots. Cook over medium-low heat until onions are tender and golden brown (and slightly caramelized) about 15 minutes. Add bell peppers and continue to cook until peppers and onions are soft, tender, and sweet. Add reserved chicken.
4. Whisk the sauce and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender (2 – 3 minutes). Serve over rice and top with peanuts