Stir-fryed Honey-Ginger Chicken with Peppers

by Martha Stewart

Yield: 4 servings
Community Recipe from

Ingredients

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

Preparation

  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. 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.
April 2012

This recipe is a personal recipe added by cindiemiller11 and has not been tested or endorsed by MyRecipes.

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