Honey Peppered Chicken
If you’re on the hunt for a quick weeknight dinner with big flavor, this honey peppered chicken is it. Sweet, savory, and just the right amount of peppery heat, this one-pan wonder is perfect for busy nights when you need something fast and filling.
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This one reminds me of the takeout dishes I used to crave in college, only now I can whip it up at home in less time than it takes to load everyone in the car. It’s got that glossy sauce that clings to every bite of chicken and peppers, and the honey-black pepper combo is so unexpectedly good, it always surprises me. My kids even ask for seconds!
If you’re into quick skillet dinners like this one, check out my Sausage and Tortellini Skillet or this Ground Beef Orzo Skillet. They’re both crowd-pleasers that come together in a flash.
Why You’ll Love This Recipe
- Fast and flavorful: Ready in just 30 minutes with pantry staples.
- Family-friendly: Sweet and savory with just enough spice to keep it interesting.
- One pan: Easy cleanup for busy weeknights.
- Takeout vibes: Tastes like your favorite Asian-style chicken dish but fresher.
Ingredients
Honey Peppered Chicken
Equipment
- large skillet or wok
- sharp knife and cutting board
- mixing bowls
- measuring cups and spoons
- whisk
Ingredients
- 1 ½ pounds boneless skinless chicken breast or thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oil vegetable or sesame
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger optional
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1½ teaspoons freshly cracked black pepper adjust to taste
- 1 teaspoon cornstarch + 1 tablespoon water for slurry
- Optional garnish: green onions or sesame seeds
Instructions
- In a medium bowl, toss chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit while prepping the vegetables and sauce.
- In a small bowl, whisk together honey, 2 tablespoons soy sauce, rice vinegar, and black pepper.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6–7 minutes. Remove to a plate.
- In the same pan, add bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp. Add garlic and ginger and cook for 30 seconds more.
- Return the chicken to the pan. Pour in the honey pepper sauce and stir to coat.
- Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce thickens.
- Serve hot over steamed rice or noodles.
Notes
- Let the chicken sit in the soy sauce and cornstarch mix for extra flavor.
- Sauté the peppers just until crisp-tender to keep some bite.
- Don’t overcrowd the pan, cook in batches if needed.
- Adjust the pepper to your heat preference.
Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
- Freezing: Freeze cooked and cooled chicken in an airtight container for up to 2 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Slice your chicken evenly so it cooks uniformly.
- Use freshly cracked black pepper for the best kick.
- Don’t skip the cornstarch slurry, it makes the sauce glossy and thick.
- Want a veggie boost? Toss in broccoli or snap peas.
- No rice vinegar? Apple cider vinegar works in a pinch.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Snow peas, broccoli, or thinly sliced carrots are great additions.
When it bubbles and thickens enough to coat the back of a spoon, it’s ready.
Absolutely. A large nonstick skillet works just fine.
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