Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Sriracha sauce
1 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
2 tbsp vegetable oil
1 bell pepper, sliced
1 onion, sliced
Cooked rice, for serving
Sesame seeds, for garnish
Chopped green onions, for garnish
Instructions:
In a small bowl, whisk together the honey, soy sauce, rice vinegar, Sriracha sauce, sesame oil, garlic powder, ginger, and black pepper. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell pepper and onion. Cook until tender-crisp, about 3-4 minutes.
Return the cooked chicken to the skillet. Pour the honey sauce over the chicken and vegetables. Cook, stirring occasionally, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
Serve the honey pepper chicken over cooked rice. Garnish with sesame seeds and chopped green onions.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Calories: Approximately 300 per serving