Sweet and just a little bit spicy, this chicken and bell pepper stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers.
2poundsboneless skinless chicken thighsabout 6 medium thighs, cut into 1" pieces
1tablespooncornstarch
1tablespoonlight flavored olive oil
3bell peppersassorted colors, sliced into thin ¼" strips
2tablespoonsgreen onionssliced thin, for topping
Sauce Ingredients
¼cuphoney
2tablespoonslight brown sugar
3tablespoonslow-sodium soy sauce
2tablespoonsSriracha hot sauce
4clovesgarlicminced
Instructions
Place the chicken in a medium-sized bowl and sprinkle with cornstarch. Toss to coat. Set the sliced peppers in a bowl next to the stove.
Combine the honey, brown sugar, soy sauce, Sriracha, and garlic in a small bowl or glass measuring cup. Whisk to combine and set the sauce next to the stove.
Warm a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the chicken, toss it in the oil, then spread it across the skillet and let it cook for about 1 minute without stirring.
Stir the chicken and continue cooking, stirring occasionally for about 2 minutes. Add the peppers, stir and cook while stirring frequently for about 2 minutes more, until the chicken has cooked through and the peppers are crisp-tender.
Add the sauce and increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce as it cooks, about 2-3 minutes more.
When the sauce has thickened and the chicken and peppers are sticky, it is done. Sprinkle with green onions, and serve immediately.
Notes
Dark or white meat will work well with this recipe. We choose chicken thighs most of the time, however the recipe will work great with chicken breast.