Ingredients
Method
Prep
- In a medium bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated. Set aside.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, and 1 tablespoon cornstarch until smooth. Stir in minced garlic, ginger, and red pepper flakes if using. Set sauce aside.
Cook
- Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat.
- Add chicken in a single layer, don't overcrowd. Cook without stirring for 2-3 minutes until golden brown on bottom. Stir and cook another 2-3 minutes until cooked through. Transfer to a plate.
- Add remaining 1 tablespoon oil to the pan. Add bell pepper and onion, stir fry for 2 minutes until slightly softened but still crisp.
- Add snap peas and cook for 1 minute more.
- Return chicken to the pan and give the sauce a quick stir. Pour sauce over everything and toss until chicken and vegetables are evenly coated and sauce thickens, about 1-2 minutes.
- Remove from heat, sprinkle with sliced scallions and sesame seeds. Serve immediately over rice.
Notes
Chicken thighs work better than breasts here because they stay more tender and flavorful. If using breasts, be careful not to overcook. You can substitute the vegetables with broccoli, carrots, mushrooms, or whatever you have on hand. Just adjust cooking times accordingly. The sauce can be made up to 2 days ahead and stored in the fridge.