4 boneless skinless chicken breast halves
2/3 cup water
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 Tbsp cornstarch
3 tbsp cold water
Hot cooked rice
Place chicken in a 9-in square baking dish; set aside. In a saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
Bake, uncovered, at 350 for 20-35 minutes or until chicken juices run clean, turning once. Serve with rice.