Description
A quick and flavorful stir-fry featuring tender chicken, colorful bell peppers, and a sweet-spicy sauce, served over fluffy steamed rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 2 bell peppers (any color), sliced
- 1 tablespoon vegetable oil
- 1 cup jasmine rice, cooked according to package directions
- Salt and black pepper to taste
- Green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- In a bowl, combine chicken pieces with soy sauce, honey, sriracha, garlic, and ginger. Let marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5-7 minutes until browned and cooked through.
- Add sliced bell peppers to the skillet and stir-fry for another 3-4 minutes until slightly tender but still crisp.
- Reduce heat to low and let the sauce simmer for 2 minutes until slightly thickened. Season with salt and pepper if needed.
- Serve the sweet and spicy chicken and peppers over a bed of steamed rice. Garnish with sliced green onions.
Notes
You can customize the seasonings to taste.