A flavorful and warming dish featuring tender chicken infused with spicy ginger, garlic, and a hint of chili, perfect for a cozy dinner with a kick.

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons fresh ginger, finely grated

3 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon chili flakes (adjust to taste)

2 tablespoons vegetable oil

1 small onion, thinly sliced

1 red bell pepper, sliced

2 green onions, chopped

Salt and pepper to taste

Cooked jasmine rice or noodles, for serving

Cook Mode Prevent your screen from going dark

In a bowl, combine the chicken pieces with the grated ginger, minced garlic, soy sauce, rice vinegar, honey, and chili flakes. Let it marinate for at least 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until it becomes translucent, about 3 minutes.
Add the marinated chicken along with the marinade to the skillet. Cook, stirring frequently, for about 8-10 minutes, until the chicken is fully cooked and browned.
Add the sliced red bell pepper to the skillet and cook for another 3-4 minutes, just until the bell pepper softens slightly but still remains crisp.
Season with salt and pepper to taste. Stir in the chopped green onions just before removing from the heat.
Serve the chicken mixture hot over cooked jasmine rice or noodles for a complete meal.

If you prefer a milder dish, you can reduce or omit the chili flakes.

For a lighter version, substitute the chicken thighs with chicken breast.

You can add other vegetables like snap peas, carrots, or mushrooms to make the dish even more colorful and nutritious.

To make it a low-carb dish, skip the rice and serve the chicken with cauliflower rice or zucchini noodles.