Stir-Fried Honey-Ginger Chicken With Peppers

READY IN: 35mins

A quick stir-fry loaded with sweet peppers and chicken. I really like red, yellow and orange pepper rather than green and this one is right up my alley. Can use baby peppers too if you want them sweeter. The recipe calls for cilantro, but I sub parsley...

Top Review by Satyne

This was so easy and yummy. I added some carrots, bamboo shoots and water chestnuts to make it go a little further, used chicken thigh because it was on hand. Served on Red Cargo Rice, very nice dinner. Made for Photo Tag Spring 2013.

Ingredients Nutrition


  1. In a small bowl, stir together honey, vinegar, and soy sauce.
  2. 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.
  3. 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.
  4. Serve over rice, topped with cilantro.

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