To make Sauce: Whisk together all sauce ingredients. Refrigerate, covered. (Yield: 3 cups)
For each serving, to order: Season 4 ounces chicken with salt and white pepper. In wok, heat oil over high heat; add chicken and sauté until chicken turns white. Add 1/4 cup green onions and 3 peppers; sauté until green onions start to soften. Add 2 tablespoons sauce and mix until all ingredients are coated. Mound 1 cup rice on one side of plate, plate chicken mixture alongside.