Description
This Sweet and Spicy Honey Pepper Chicken recipe features tender bite-sized chicken pieces tossed in a flavorful sauce combining honey, soy, garlic, and ginger with a kick of crushed red pepper flakes. Cooked on the stovetop, it delivers a perfect balance of sweetness and heat, garnished with green onions and sesame seeds. It’s an easy, delicious Asian-inspired main course ideal for a quick weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
Sauce and Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1–2 teaspoons crushed red pepper flakes (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce until evenly coated to help create a crispy texture when cooked.
- Cook the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the coated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated fresh ginger. Sauté for about 1 minute until fragrant, being careful not to burn them.
- Prepare the Sauce: Stir in ½ cup honey, ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar, crushed red pepper flakes, and black pepper. Bring this mixture to a simmer to meld the flavors.
- Thicken the Sauce: Slowly stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue cooking for 1–2 minutes until the sauce thickens to a glossy consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss it thoroughly to coat all pieces with the sauce. Simmer for an additional 2–3 minutes to heat through and allow flavors to meld.
- Garnish and Serve: Garnish the dish with sliced green onions and sesame seeds before serving. Serve over steamed rice or noodles for a complete meal.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Adjust the red pepper flakes to make the dish milder or spicier based on your preference.
- You can substitute chicken thighs instead of breasts for a juicier result.
- Use low-sodium soy sauce to keep the sodium content moderate.
