I was pleasantly surprised by the flavors of this dish. The chicken wasn't deep-fried, the sauce was homemade and flavorful, and there were plenty of vegetables. I also liked that it came together quickly as I'm always looking for easy weeknight meals... And it is relatively healthy too.
- 2 Tbsp honey
- 1/2 tsp chili-garlic sauce (Can increase to 1 tsp for a spicier taste)
- 2 Tbsp rice wine vinegar
- 1 Tbsp soy sauce
- 1 tsp finely grated fresh ginger
- 1/4 cup fresh orange juice
- 2 tsp cornstarch
- 4 tsp peanut oil, divided
- 1.5# boneless, skinless chicken breasts, cut into 1" pieces
- Salt and freshly ground black pepper
- 2 bell peppers (I used red & yellow)
- 6 scallions, thinly sliced
- 1 cup peas (I used frozen)
- Serving suggestions: Rice
- In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
- Meanwhile, coat the chicken with 2 tsp oil and season the chicken to taste with salt and pepper. Heat large nonstick skillet over medium-high heat and cook the chicken, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
- Heat the remaining 2 tsp oil in the pan; add the peppers, scallions, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.
- Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
- Serve over rice.