Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 3 large bell peppers (red, green, and yellow), sliced into strips
  • 1 medium red onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a medium bowl, toss the sliced chicken breast with soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes to velvet the meat.
  2. Heat 1 tbsp of oil in a wok over high heat until shimmering. Add chicken in a single layer, sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tbsp of oil to the pan. Toss in the sliced onions and bell peppers and stir-fry for 2-3 minutes. Add the garlic and ginger during the last 30 seconds.
  4. Pour the soy sauce, honey, rice vinegar, and sriracha into the pan. Stir constantly as the liquid bubbles. Once the sauce begins to thicken, stir in the cornstarch slurry (cornstarch and water).
  5. Return the cooked chicken to the pan and toss everything together for 1 minute until the sauce is glossy and coats the ingredients.