1. Heat 1 tablespoon oil in a 10-inch nonstick skillet over MEDIUM-HIGH heat. Add chicken and cook until no longer pink, about 8 minutes. Remove and set aside.
2. Add remaining 1 teaspoon oil to skillet. Cook peppers and onions until soft, about 5 minutes.
3. Add reserved chicken, citrus sauce, water and chili garlic sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour prepared rice onto a large serving plate. Spoon chicken over rice and serve garnished with crushed peanuts.
Serving Suggestion: Serve with fresh fruit salad.