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Under 30 Minutes

Under 30 Minutes

Stir-Fried Honey-Ginger Chicken with Peppers

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
  • 1/4 cup minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
  • Cooked rice, for serving
  • Fresh cilantro leaves, for serving

Directions

  1. Step 1

    In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

  2. Step 2

    Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Source
Everyday Food, January 2010

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Reviews (11)

  • 2 Sep, 2011

    So this time I followed the recipe but I DOUBLED the honey-soy-rice vinegar mixture (to create more of a sauce). Worked perfectly! Paired it with brown rice.

  • 15 May, 2011

    This is probably the first time I've ever said something had too much ginger in it. The sauce was very thin, tasted ok on the rice and veggies, but I thought it was awful on the chicken.

  • 7 Mar, 2011

    I made it following the recipe and it was completely delicious. I would live on a diet of just this and be a happy lady!

  • 3 Mar, 2011

    Very good. Paired with steamed spinach instead of rice for a healthier twist. Family loved it!

  • 13 Feb, 2011

    This was delicious!! It was easy to make, too. Reading the ingredients, I was concerned that it would not have enough flavor, but it was yummy! We made it with tofu instead of chicken and it worked well.

  • 10 Feb, 2011

    Very easy and very delicious. Next time I'll add even more peppers and some mushrooms!

  • 9 Feb, 2011

    My husband made this last night and it turned out great! He added baby green cabbage and mushrooms to the veggies. Having leftovers today over couscous instead of rice - still great!

  • 5 Sep, 2010

    Nice n' easy recipe! Seemed like the sauce would end up being too thin, so I tossed the chicken in a few tablespoons of cornstarch before cooking, so when everything was combined the sauce thickened up nicely and coated everything! Good recipe!

  • 21 Jan, 2010

    This was absolutely delicious. Both of our boys really enjoyed this. Used a little red bell pepper with bok choy and [filtered word]ake mushrooms.

  • 18 Jan, 2010

    The sauce didn't thinken as much as I expected. Perhaps I didn't cook it long enough?

  • 12 Jan, 2010

    Delicious. I made this with mushrooms and peas in addition to the peppers. This recipe could easily be adapted to include other vegetables such as celery and carrots.