Use one 12-inch Dutch oven and 18 briquettes.
–International Dutch Oven Society
Mix all of the ingredients plus 2 tablespoons of water in a bowl.
Place the chicken in a bowl and pour the marinade over it. Cover and refrigerate for 30 minutes. Drain and reserve the marinade. In a Dutch oven over 18 briquettes, heat the oil and sauté the chicken until almost done. Add the bell peppers and cook until the chicken is done and bell peppers are firm. Add the remaining marinade juices.
Place the sugar, vinegar, and ketchup in a Dutch oven and heat to a boil. In a small jar or container, mix to dissolve the cornstarch with ¼ cup of water, then add to the oven. Add the chicken and peppers. Repeat the cornstarch and water mixture to thicken, if desired. Let stand at least 30 minutes, then serve over or with the rice prepared according to package directions.