Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into thin strips
  • 5 tbsp soy sauce
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large bell peppers, sliced into strips
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Toss the chicken strips with 2 tbsp soy sauce, salt, and pepper. Let it marinate for 5-10 minutes.
  2. In a small bowl, whisk together 3 tbsp soy sauce, honey, rice vinegar, and sesame oil to create the glaze.
  3. Heat 1 tbsp oil over medium-high heat in a cast iron skillet or wok. Add chicken in a single layer and cook without stirring for 2-3 minutes until a mahogany-colored crust forms. Flip and cook for another 2 minutes, then remove chicken to a plate.
  4. In the same pan, sauté sliced onions and bell peppers for 3-4 minutes until bright and tender-crisp.
  5. Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
  6. Return the chicken and its juices to the pan and pour in the glaze mixture.
  7. Stir in the cornstarch slurry (cornstarch mixed with water). Toss constantly for 1 minute until the sauce becomes a glossy, velvety coating.