Description

A quick and flavorful dish with tender chicken coated in a sweet and spicy honey glaze, paired with colorful bell peppers and topped with green onions and sesame seeds.

Ingredients

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

2 tablespoons olive oil

½ cup honey

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 ½ teaspoons crushed red pepper flakes (adjust to taste)

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 red bell pepper, sliced

1 green bell pepper, sliced

2 green onions, sliced on the diagonal

Sesame seeds, for garnish

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Instructions

In a medium bowl, whisk together honey, soy sauce, rice vinegar, red pepper flakes, garlic powder, onion powder, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 4–5 minutes, stirring occasionally, until lightly browned and nearly cooked through.
Add the sliced bell peppers to the skillet and sauté for 2–3 minutes, until the peppers are just tender but still vibrant.
Pour the honey-pepper glaze over the chicken and peppers. Reduce heat to medium and simmer for 3–4 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
Remove from heat and stir in the sliced green onions.
Plate the chicken and peppers, then garnish with sesame seeds.

Notes

For a vegetarian option, replace the chicken with tofu or tempeh, pressing the tofu to remove excess water for a crispy texture.

If you want more heat, increase the amount of crushed red pepper flakes or add hot sauce to the glaze.

Feel free to add extra vegetables like mushrooms, broccoli, or snap peas to make the dish heartier.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 22g
Sodium: 490mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 24g
Cholesterol: 75mg