Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp sriracha or hot sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Green onions and sesame seeds for garnish
Instructions
- In a bowl, toss chicken pieces with soy sauce and cornstarch until well coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook until golden and crispy, about 5-7 minutes.
- Add garlic and sliced peppers; sauté for 2 minutes.
- In a small bowl, mix sriracha, honey, rice vinegar, and sesame oil.
- Pour sauce into the skillet, tossing to evenly coat the chicken and vegetables. Cook for another 2-3 minutes until thickened.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- Adjust spice level by adding more or less sriracha.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: Not specified
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg