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Pat chicken breast dry.
Sear chicken until brown 2 minutes per side. Set aside and cover.
Sauté onion until soft and transluscent on medium seat. Add garlic, ginger and chili and cook until fragrant.
Add in soy sauce and vinegar to deglaze the pan, scraping the bottom. Add bay leaves, brown sugar and peppercorns. Let it bubble rapidly uncovered for 2 minutes without strirring.
Pour in chicken broth and bring mixture to a gentle simmer for 3-4 minutes to let the sauce thicken.
Return chicken and turn the heat to medium-low. Cook for another 3-5 minutes, tossing the chicken in the sauce until pieces are cooked through and coated in a glossy glaze.
Serve over rice.