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Ingredietns:
1 lb Boneless chicken breast* (Sliced into 1/8-inches thick strips)
1/4 Cooking oil
2 tbsps Tapioca starch
1 medium Carrots (peeled and cut into 1" x 1/4" pieces)
1. Bell peppers (seeded and cut into 2" x 1/4" pieces)
1/2 Yellow onion (peeled and slice into 1/8" pieces )
1 medium Tomato (cut into 1/4" square pieces)
2 bunches Green onions (cut into 1" length)
3 Fish sauce
2 cloves Garlic (minced)
4 tbsps Sugar
1 1/2 cup Water
1/4 cup Rice vinegar
2 tbsps Cornstarch (mix with 2 tsps water)

Preparation:
1. In a wok, heat oil and add garlic to stir fry until light brown. Add pork to cook about 3 to 5 minutes

2. Add in carrots and yellow onion. Stir-fry for 1 to 2 minutes and add white vinegar to mix well. Add bell peppers, tomatoes, fish sauce, sugar, and 1 cup of water. Cover the wok and bring the mixture into boil.

3. Add in green onions and stir shortly. Add cornstarch mixture into the wok and stir it until the sauce becomes thicken. Serve with rice.

*Can be substituted by pork or beef.