Honey Garlic Chicken Stir Fry with Bell Peppers

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 green onions, sliced

Steps

1. 1 In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and black pepper.
2. 2 Toss chicken pieces with cornstarch until evenly coated.
3. 3 Heat oil in a large skillet or wok over medium-high heat.
4. 4 Add chicken to the skillet and cook until golden brown, about 5 minutes.
5. 5 Remove chicken and set aside.
6. 6 Add bell peppers to the skillet and stir-fry for 3-4 minutes until crisp-tender.
7. 7 Push peppers to one side and add the sauce mixture to the skillet. Bring to a boil.
8. 8 Return chicken to the skillet and toss to coat with the sauce.
9. 9 In a small bowl, mix cornstarch with water and stir into the skillet. Cook until sauce thickens.
10. 10 Garnish with green onions before serving.

Equipment

• Large skillet or wok
• Spatula
• Cutting board
• Chef’s knife

Variations

• Add broccoli or snap peas for extra veggies.
• Use chicken thighs for a richer flavor.

Substitutions

• Use coconut aminos for a gluten-free soy sauce alternative.
• Substitute agave nectar for honey if needed.

Pairings

• Steamed jasmine rice
• Cucumber salad

Nutrition

Tips

• For extra heat, add a dash of red pepper flakes with the garlic.
• Serve immediately for the best texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice or noodles.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ