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Honey Pepper Chicken Stir Fry

This Honey Pepper Chicken Stir Fry features tender chicken coated in a sweet and spicy honey glaze. It's a quick and easy weeknight dinner that combines the savory flavors of soy sauce and sesame oil with the heat of black and red pepper, all served over rice with your favorite vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots optional
  • 1/2 cup snow peas optional
  • Cooked rice, for serving
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Medium bowl
  • Small bowl
  • Whisk
  • Large skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, sesame oil, ground ginger, and garlic powder.
  2. Mix well to ensure the chicken is evenly coated.
  3. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
  4. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, cornstarch, and water until smooth.
  5. Add the black pepper, red pepper flakes, and minced garlic. Stir well to combine.
  6. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  7. Add the marinated chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
  8. Cook the chicken for 5-7 minutes, or until it's cooked through and lightly browned, flipping occasionally. Remove the chicken from the skillet and set aside.
  9. Add the remaining 1 tablespoon of vegetable oil to the skillet.
  10. Add the sliced onion and bell pepper and cook for 3-5 minutes, or until they are tender-crisp.
  11. Add the broccoli florets (and any other optional veggies) and cook for another 2-3 minutes, until slightly softened.
  12. Pour the Honey Pepper Sauce over the vegetables in the skillet.
  13. Bring the sauce to a simmer, stirring constantly, until it thickens slightly (about 1-2 minutes).
  14. Return the cooked chicken to the skillet and toss to coat it evenly with the sauce.
  15. Let everything simmer together for another 1-2 minutes, allowing the flavors to meld.
  16. Serve the Honey Pepper Chicken Stir Fry hot over cooked rice.
  17. Garnish with sesame seeds and chopped green onions, if desired.
  18. Enjoy!

Notes

Adjust the spice level by adding more or less red pepper flakes. Feel free to substitute or add your favorite vegetables, such as snap peas, carrots, mushrooms, bok choy, or zucchini. You can also use shrimp, pork, or tofu instead of chicken. Serve over noodles or quinoa for a different twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.