In a skillet, over medium-high heat, add Olive Oil (1 tablespoon). When heated through, add and sauté Garlic (2 clove) until lightly golden in color.
Add Onion (1) and sauté until soft and translucent for about 2 minutes.
Add the Tomato (2) and sauté for a minute.
Add the Boneless, Skinless Chicken Breast (2 pound) and cook until opaque, about 2 to 3 minutes on each side. Optionally cook until you brown the meat slightly.
Add the Bay Leaf (1) and Fish Sauce (2 tablespoon), while scraping the bottom of the pan lightly. The caramelization from the meat and veggies adds to the flavor as well. Add a Black Peppercorns (1/2 teaspoon) and the Chicken Broth (1 cup). Cover, lower the heat to simmer, and cook for 20 minutes.
Add the Potato (10) and Carrot (1) and cook for 5 more minutes, while keeping the dish covered in the skillet.
Uncover and then add Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Green Peas (1/2 cup) and cook for an additional 2 minutes. Serve while warm. Enjoy!