Combine in a sauce pan: ketchup, lemon juice, sugar and Worcestershire sauce. Combine in separate bowl 6 Tbsp. water and 4 Tbsp. of cornstarch. Stir until cornstarch is dissolved and add to sauce pan. Heat through, do not boil. As sauce heats it will thicken.
Cut chicken into bite size pieces. Combine 1/4 cup water and 1/4 cup cornstarch. Stir until cornstarch is dissolved. Add to raw chicken. Marinate 15 min.
Julienne peppers and green onions and stir fry in large pot in 2 Tbsp. of peanut oil. When peppers become al dente, turn off heat.
Dredge marinated chicken in remaining cornstarch and fry in a deep pan with peanut oil. Drain chicken and add to peppers. When all chicken is fried pour sauce over and stir to coat chicken and vegetables. Let set 5 minutes to penetrate crust with sauce.