Description
A recipe for chicken pieces coated in a sweet and spicy sauce made with honey and black pepper.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili garlic sauce
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 1 tablespoon water
- 1 teaspoon sesame oil
- Green onions, sliced, for garnish
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
- In a small bowl, whisk together the honey, rice vinegar, sriracha, black pepper, salt, and water to create the sauce.
- Pour the sauce mixture into the skillet. Bring it to a simmer and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Toss to coat the chicken evenly with the sauce.
- Stir in the sesame oil.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- For extra spice, increase the amount of sriracha to your preference.
- Serve this chicken over steamed rice or with a side of steamed vegetables.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Keywords: chicken, honey, pepper, spicy, sweet, stir-fry, quick dinner