Honey Chicken & Peppers Stir Fry


Chicken coated with a very tasty sweet Asian-inspired sauce.

Time: 45-50 mins.

1/4 cup honey

2 Tbs. rice vinegar

2 Tbs. soy sauce

2 Tbs. vegetable oil

2 cloves minced garlic

1 lb. boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips

3 red, orange, or yellow bell peppers (or a combination, ribs and seeds removed), thinly sliced

1/4 cup minced peeled fresh ginger

Cooked rice, for serving

Fresh cilantro leaves, for serving

In a small bowl, mix together honey, vinegar, and soy sauce.

Heat a large pan or wok over high heat until hot.

Add 1 tablespoon of oil and swirl to coat skillet.

Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

Add remaining 1 tablespoon oil to the pan, then add ginger and garlic and stir until fragrant, about 30 seconds.

Add peppers and stir for 2 minutes.

Add soy mixture and bring to a boil.

Return chicken to pan and toss until sauce thickens and chicken is cooked through, about 3 minutes.

Serve over rice or noodles, topped with cilantro.