Description
Juicy pieces of chicken tossed with colorful peppers and onions, all coated in a sticky sweet-and-spicy glaze. Fast to make, bold on flavor, and perfect for busy weeknights.
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large red bell pepper, seeded and chopped into 1-inch pieces
- 1 large yellow bell pepper, seeded and chopped into 1-inch pieces
- 1 large onion, chopped into 1-inch pieces
- 4 garlic cloves, finely minced
- 1 inch fresh ginger, peeled and grated
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha (add more if you like it hotter)
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 1/4 cup sliced green onions, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
Marinade
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In a medium bowl combine the chicken with 1 Tbsp soy sauce, 1 Tbsp honey, 1 tsp rice vinegar, 1/2 tsp sriracha, 1 tsp cornstarch, and 1 tsp sesame oil.
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Toss so every piece is evenly coated.
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Cover and chill for at least 30 minutes, up to 2 hours. The longer it sits, the more flavor the chicken soaks up.
Sauce
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In a small bowl whisk together the remaining soy sauce, the rest of the honey, rice vinegar, sriracha, and the 2 Tbsp water. Set that aside — this will become your glaze.
Cook the chicken & veg
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Heat 1 Tbsp olive oil in a large skillet or a wok over medium-high heat.
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Add the marinated chicken in a single layer (don’t crowd the pan — cook two batches if needed). Sear for about 5–7 minutes until the pieces are browned and cooked through. Transfer the chicken to a plate.
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Add the remaining 1 Tbsp olive oil to the pan. Add the onion, bell peppers, garlic, and ginger. Stir-fry for 5–7 minutes until the vegetables are tender but still have a little bite.
Bring it all together
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Return the chicken to the skillet with the vegetables.
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Pour the prepared sauce over everything and bring to a gentle simmer. Let it cook 3–5 minutes until the sauce reduces slightly and becomes glossy. If it needs thickening, mix 1 Tbsp cornstarch with 2 Tbsp cold water and stir that in while simmering; if it gets too thick, add a splash of water or chicken broth.
Notes
- To serve
- Spoon the saucy chicken and veggies over hot cooked rice. Sprinkle with sliced green onions and sesame seeds. Serve immediately and enjoy.
- Recipe notes & tips
- Spice level: Tweak the sriracha to fit your heat tolerance. Start small and add more.
- Veg swaps: Broccoli, snap peas, or sliced carrots make great additions.
- Chicken swap: You can use chicken breast, but cut into even pieces and avoid overcooking to keep it tender.
- Sweetness: Reduce the honey if you prefer a less sweet finish.
- Gluten-free: Replace soy sauce with tamari.
- Make-ahead: Marinate the chicken and mix the sauce ahead of time; keep them covered in the fridge until you’re ready to cook.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Quick troubleshooting
- Sauce too thin? Add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).
- Sauce too thick? Thin with water or stock, a tablespoon at a time.
- Too spicy? A little extra honey, a squeeze of lime, or a dollop of yogurt on the side tames the heat.