Marinated the Chicken in the Soy Sauce and Oil for at least 20 minutes.

Cut the Peppers into small chunks roughly the same size as the Chicken pieces.

Prepare the Sauce mixture by combining the Hoisin Sauce, Sugar and Vinegar together in a small bowl along with enough hot water to make a smooth blend.

Quickly deep-fry the chicken cubes in medium hot oil until just cooked on the outside but tender inside. Drain and set aside.

Briefly toast the Almonds in a dry pan and remove as soon as brown spots start to appear.

Stir-fry the Red Bell Pepper in a little oil over high heat until just beginning to soften, the add the Green Bell Pepper and stir-fry for another half-minute.

Add in the Chicken and the Almonds followed by the Sauce Mix. Stir and toss for a minute or so until the Chicken is cooked through and the sauce has reduced slightly.

Serve Immediately.