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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.

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.

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.

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.

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.

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.

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.

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.

Serve: Garnish generously with sliced green onions. For an extra touch, drizzle with a little sesame oil, if desired. Serve immediately over steamed rice.


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.

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.

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.

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.

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.

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.

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.

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.

Serve: Garnish generously with sliced green onions. For an extra touch, drizzle with a little sesame oil, if desired. Serve immediately over steamed rice.
