Chicken and Peppers Stir Fry

1/2 Cup soy sauce
1/2 Cup tomato sauce
2 T. Honey
1 Teaspoon ground ginger
1 Teaspoon garlic powder
8 Boneless skinless chicken breasts, thinly sliced
1 Tablespoon vegetable oil
8 Green onions, cut into 1 inch pieces
2 Large yellow or green bell peppers, thinly sliced
1 Red bell pepper, thinly sliced
2 Tablespoons vegetable oil
4 Cups hot cooked rice or cooked Chinese noodles
Mix soy sauce, tomato sauce, honey, ginger and garlic in large resealable plastic bag. Add chicken and seal bag. Let stand for 15 minutes in the refrigerator. Heat 1 tablespoon oil in a large skillet over medium to high heat. Add onion and bell peppers. Stir fry until crisp-tender. Remove from skillet. Heat 2 tablespoons oil in skillet. Add chicken and stir until white. Stir onion mixture into chicken. Serve with rice or noodles. Serves 8.