Core, seed and thinly slice the peppers. Thinly slice the onions, add to the peppers and set aside.
Wash and cut the chicken into 1” cubes, place in a medium bowl. Add 2 tablespoon cornstarch and toss the chicken to coat lightly.
In a small bowl combine the orange juice, apricot preserves, soy sauce, ginger and remaining 1 tablespoon cornstarch; set aside.
In a large skillet or wok heat oil over medium-high heat, add the chicken and cook for 2-3 minutes or until no longer pink. Add the peppers, onions and garlic, fry 4-5 minutes longer.
Stir soy sauce mixture until blended then pour into skillet. Stirring constantly, bring to a boil and cook for 1 minute. Serve with rice if desired.