Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (diced)
- 2 cups cooked rice (white or brown)
- 1 cup bell peppers (sliced (red and yellow work best))
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper (to taste)
- Green onions (sliced (for garnish))
- Sesame seeds (for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper.
- Cook for about 5-7 minutes until browned and cooked through, stirring occasionally.
- Add the chopped onion and sliced bell peppers to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for another minute, until fragrant.
- In a small bowl, whisk together the soy sauce, honey, and sriracha. Pour this sauce over the chicken and vegetables.
- Let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly.
- Serve the chicken mixture over a bed of cooked rice. Garnish with sliced green onions and sesame seeds.
- Prep Time: 10
- Cook Time: 20