Sticky Honey Garlic Chicken & Peppers
Sticky Honey Garlic Chicken & Peppers
Ingredients
For the Chicken & Marinade
- 2 chicken breast, large, thinly sliced
- 1 tablespoon neutral oil, plus more for cooking
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 1 teaspoon cornstarch
For the Sauce
- 2 bell peppers, sliced (e.g., red and green)
- 1 teaspoon ginger paste, or grated fresh ginger
- 2 tablespoons garlic paste
- 2 tablespoons honey
- 1/4 cup light and dark soy sauce, combined
- 1 teaspoon Mirin
- 1 tablespoon hoisin sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon Totole Granulated Chicken Flavor
- 1 tablespoon cornstarch, for slurry, if needed
- 1 tablespoon water, for slurry, if needed
For Garnish
- 2 tablespoons green onions, sliced
- 1/2 teaspoon sesame oil, optional, for drizzling
Instructions
- 1
Prepare the chicken: To make slicing easier, you can place the chicken breasts in the freezer for 20 to 60 minutes until slightly firm. Thinly slice the cleaned chicken breasts against the grain.
⏱️ 5 min
- 2
Marinate the chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon of neutral oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of soy sauce, 1/2 teaspoon of onion powder, and 1 teaspoon of cornstarch. Mix thoroughly until the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
⏱️ 10 min
- 3
Prepare the sauce: In a separate small bowl, whisk together the honey, ginger paste, 2 tablespoons of garlic paste, combined light and dark soy sauce, Mirin, hoisin sauce, oyster sauce, and Totole Granulated Chicken Flavor until well combined. Set aside.
⏱️ 10 min
- 4
Cook the chicken: Heat 1-2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until lightly browned and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 8 min
- 5
Sauté the peppers: In the same skillet, add a little more neutral oil if needed. Add the sliced bell peppers and sauté for 3-5 minutes, or until they reach your desired tenderness. Add the remaining garlic paste to the sautéed peppers and cook for 1 minute more, until fragrant.
⏱️ 6 min
- 6
Simmer the sauce: Pour the prepared sauce mixture into the skillet with the peppers. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing the sauce to slightly thicken.
⏱️ 3 min
- 7
Thicken the sauce (if needed): If you prefer a thicker sauce, prepare a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Gradually stir the slurry into the simmering sauce until it reaches your desired consistency.
⏱️ 2 min
- 8
Combine and coat: Return the cooked chicken to the skillet with the peppers and sauce. Toss everything together gently until the chicken and peppers are thoroughly coated with the sticky honey garlic sauce.
⏱️ 1 min
- 9
Serve: Garnish generously with sliced green onions. For an extra touch, drizzle with a little sesame oil, if desired. Serve immediately over steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Sticky Honey Garlic Chicken & Peppers
For the Chicken & Marinade
- 2 chicken breast, large, thinly sliced
- 1 tablespoon neutral oil, plus more for cooking
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 1 teaspoon cornstarch
For the Sauce
- 2 bell peppers, sliced (e.g., red and green)
- 1 teaspoon ginger paste, or grated fresh ginger
- 2 tablespoons garlic paste
- 2 tablespoons honey
- 1/4 cup light and dark soy sauce, combined
- 1 teaspoon Mirin
- 1 tablespoon hoisin sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon Totole Granulated Chicken Flavor
- 1 tablespoon cornstarch, for slurry, if needed
- 1 tablespoon water, for slurry, if needed
For Garnish
- 2 tablespoons green onions, sliced
- 1/2 teaspoon sesame oil, optional, for drizzling
Instructions
- 1
Prepare the chicken: To make slicing easier, you can place the chicken breasts in the freezer for 20 to 60 minutes until slightly firm. Thinly slice the cleaned chicken breasts against the grain.
⏱️ 5 min - 2
Marinate the chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon of neutral oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of soy sauce, 1/2 teaspoon of onion powder, and 1 teaspoon of cornstarch. Mix thoroughly until the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
⏱️ 10 min - 3
Prepare the sauce: In a separate small bowl, whisk together the honey, ginger paste, 2 tablespoons of garlic paste, combined light and dark soy sauce, Mirin, hoisin sauce, oyster sauce, and Totole Granulated Chicken Flavor until well combined. Set aside.
⏱️ 10 min - 4
Cook the chicken: Heat 1-2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until lightly browned and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 8 min - 5
Sauté the peppers: In the same skillet, add a little more neutral oil if needed. Add the sliced bell peppers and sauté for 3-5 minutes, or until they reach your desired tenderness. Add the remaining garlic paste to the sautéed peppers and cook for 1 minute more, until fragrant.
⏱️ 6 min - 6
Simmer the sauce: Pour the prepared sauce mixture into the skillet with the peppers. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing the sauce to slightly thicken.
⏱️ 3 min - 7
Thicken the sauce (if needed): If you prefer a thicker sauce, prepare a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Gradually stir the slurry into the simmering sauce until it reaches your desired consistency.
⏱️ 2 min - 8
Combine and coat: Return the cooked chicken to the skillet with the peppers and sauce. Toss everything together gently until the chicken and peppers are thoroughly coated with the sticky honey garlic sauce.
⏱️ 1 min - 9
Serve: Garnish generously with sliced green onions. For an extra touch, drizzle with a little sesame oil, if desired. Serve immediately over steamed rice.