Ingredients:

  • 1 lb chicken breast, sliced into thin, bite-sized strips
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 3 large bell peppers (red, green, yellow), sliced into 1-inch strips
  • 1 medium yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions:

  1. Pat the 1 lb chicken strips completely dry with paper towels. In a bowl, toss the chicken with 1 tbsp cornstarch, 1/4 tsp salt, and 1/4 tsp white pepper until evenly coated.
  2. In a small bowl, whisk together 3 tbsp reduced-sodium soy sauce, 1 tbsp honey, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 2 tbsp water until the cornstarch is fully dissolved.
  3. Heat 1 tbsp vegetable oil in a 12-inch skillet or wok over high heat until shimmering. Add the chicken in a single layer (cook in batches if they don't fit in one layer) and sear for 2-3 minutes per side until the edges are rich brown and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and set aside.
  4. Add the remaining 1 tbsp vegetable oil to the same pan. Add the sliced bell peppers and yellow onion wedges. Stir-fry on high heat for 2 minutes until slightly softened but still crisp. Add the minced garlic and grated ginger, stirring for 30 seconds until aromatic.
  5. Return the seared chicken to the pan. Give the sauce a quick whisk and pour it over the chicken and vegetables. Toss constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that clings to the ingredients. Remove from heat immediately.