Honey Garlic Chicken with Vibrant Peppers
Honey Garlic Chicken with Vibrant Peppers
Ingredients
For the Honey Garlic Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cups broccoli florets
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the honey garlic sauce: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. In a small separate bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Set both aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced red bell pepper, yellow bell pepper, yellow onion, and broccoli florets. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min
- 4
Return the cooked chicken to the skillet with the vegetables. Give the honey garlic sauce a quick whisk, then pour it over the chicken and vegetables. Stir well to coat.
⏱️ 2 min
- 5
Bring the sauce to a simmer. Add the cornstarch slurry, stirring constantly, and cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Remove from heat. Serve the honey garlic chicken and vibrant peppers immediately over cooked white rice. Garnish with sesame seeds and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken with Vibrant Peppers
Ingredients
For the Honey Garlic Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cups broccoli florets
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the honey garlic sauce: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. In a small separate bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Set both aside.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced red bell pepper, yellow bell pepper, yellow onion, and broccoli florets. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min - 4
Return the cooked chicken to the skillet with the vegetables. Give the honey garlic sauce a quick whisk, then pour it over the chicken and vegetables. Stir well to coat.
⏱️ 2 min - 5
Bring the sauce to a simmer. Add the cornstarch slurry, stirring constantly, and cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Remove from heat. Serve the honey garlic chicken and vibrant peppers immediately over cooked white rice. Garnish with sesame seeds and sliced green onions.
⏱️ 2 min