If serving over rice, start the rice.
Combine the chopped chicken with the 3/4 cup flour and the 1/4 teaspoon of salt in a medium bowl.
Toss to coat the chicken.
Heat the oil in a large frying pan or wok.
Cook the chicken in batches, until golden brown (about 10 minutes) and set aside.
Add more oil if needed and then the chopped veggies.
Cook over medium high heat until crisp tender--about 5 minutes.
Make the sauce while the veggies cook.
Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
Bring to a boil.
The sauce will begin to thicken as it comes to a boil.
Add the sauce and chicken back into the pan with the veggies and stir to mix everything together.
Serve over rice.