Honey Chicken Stir-Fry

You'll love this Honey Chicken Stir Fry for it’s sweet and spicy flavors, and is loaded with tender chicken, bell pepper, onions & broccoli.

Yield: 4

Author: Sharing the Taste

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Honey Chicken Stir-Fry

You'll love this Honey Chicken Stir Fry for it’s sweet and spicy flavors, and is loaded with tender chicken, bell pepper, onions & broccoli.

Ingredients

• For the marinade:
• 2 tablespoons cornstarch
• ½ teaspoon fresh ground black pepper
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon rice vinegar
• 3 skinless boneless chicken breasts cut into 1-inch pieces
• For the sauce:
• 1 tablespoon cornstarch
• 1 ½ tablespoons rice vinegar
• ¼ cup honey
• 3 tablespoons low sodium soy sauce
• 1 ½ tablespoons Sriracha sauce
• ½ cup water or chicken broth
• For the stir fry:
• 2 tablespoons olive oil, divided
• 2 cups broccoli florets
• 1 large sweet onion chopped
• 1 red bell pepper seeds and ribs removed, chopped or sliced
• 3 medium cloves garlic minced
• ¼ teaspoon crushed red pepper flakes
• For serving:
• hot cooked rice for serving
• ¼ cup sliced green onions for garnish
• 1 tablespoon toasted sesame seeds for garnish

Instructions

1. In a large glass bowl prepare the marinade. Add the chicken pieces to the bowl and toss to coat. Cover the bowl with plastic wrap and refrigerate while preparing the vegetables. Marinate the chicken for 30 minutes or up to 4 hours.
2. In a small bowl combine the sauce ingredients and whisk to combine. Set aside.
3. Remove the chicken from the marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add the chicken and sauté, stirring frequently, until lightly browned and cooked through, about 10 minutes. Remove to a plate and set aside.
4. Add the remaining 1 tablespoon olive oil to the pan. Add the broccoli, onion and bell pepper and sauté until the vegetables are crisp tender, about 3-4 minutes. Add the minced garlic and red pepper flakes and stir until fragrant, about 1 minute. Reduce the heat to medium-low.
5. Add the chicken back to the pan and then the sauce mixture. Cook, stirring constantly, until the sauce is thickened and all vegetables and chicken are coated, about 3-4 minutes.
6. Serve immediately over hot cooked rice garnished with sliced green onions and toasted sesame seeds.

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