Heat the grill to high. Place the vinegars, soy sauce
juice, sugar, jalapeno
in a medium saucepan
and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer
into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas
and season with salt and pepper.
Brush the chicken on both sides with the oil and season with salt and pepper. Grill
until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze
. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle
with the sauce.