1. Sauté onion in oil until golden. Add pepper strips and sauté until soft.
2. In a ziplock bag, shake the chicken with flour to coat, add to pan, and sauté, stirring, until chicken is no longer pink.
3. Add the water, garlic pepper, duck sauce, ketchup, and red pepper flakes and stir gently; bring to a boil. Reduce heat and simmer for five minutes. Remove from heat and gently stir in ramen noodles to coat. Alternatively, divide noodles among dishes or place onto a large serving dish.
4. Spoon chicken and vegetable mixture over noodles and serve.