Ingredients Meat & Poultry Chicken Chicken Breast Recipes Stir-Fried Honey-Ginger Chicken with Peppers 3.7 (110) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner. Ingredients ¼ cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts or thighs, sliced into ¼-inch strips ¼ 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 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. 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. Rate it Print