Honey Peppered Chicken

A plate of white rice topped with stir-fried chicken, red and green bell peppers, and sesame seeds, served with chopsticks.

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This sweet and savory Honey Peppered Chicken is stir-fried with colorful bell peppers and coated in a glossy, black pepper-spiked sauce. It comes together in just 30 minutes and tastes better than takeout.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 494kcal

Author: Wendy

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.

Nutrition