Ingredients
Serves 4:
- 4 boneless chicken breasts (or thighs for extra tenderness)
- 2 tbsp liquid honey (acacia or wildflower preferred)
- 1 tbsp red chili
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil (or mild olive oil)
- 1 garlic clove, minced
- 1 tsp of ginger, freshly grated for best flavor.
- 1 green bell pepper, thinly cut into strips.
- 2 carrots, julienned
- 1,5 red onion
- Sprinkle 1 tbsp sesame seeds (optional).
- salt
Possible Substitutes:
- Replace honey with maple syrup for a woody flavor.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, mix honey, chili flakes, soy sauce, garlic, ginger, and sesame oil. Add chicken pieces and let them marinate for at least 10 minutes at room temperature, or ideally up to 1 hour in the refrigerator to allow the flavors to fully develop.
Tip: Use a ziplock bag for even coating.
2. Prep the Vegetables
While the chicken marinates, wash, peel, and chop the vegetables. Dice or slice vegetables into similar sizes to promote even cooking and preserve a satisfying texture in each bite.
3. Cook the Chicken
In a large skillet or wok, sear the chicken on medium-high heat until golden brown (about 8-10 minutes). Set aside.
4. Stir-fry the Vegetables
In the same pan, stir-fry the vegetables for 7-10 minutes. They should remain crisp to preserve nutrients.
5. Combine and Serve
Return the chicken to the pan and gently toss everything together so that each piece is evenly coated in the rich, flavorful sauce. Allow it to heat through gently for 1–2 minutes, ensuring the chicken is fully warmed and infused with the sauce. Finish by sprinkling sesame seeds on top and serve immediately while hot.
