6 to 8bonelessskinless chicken thighs, sliced into one-inch strips
2tablespoonscornstarch
1/2teaspoonsalt
1/2teaspoonpepper
1tablespoonbutter
8 to 10clovesgarlicminced
1/3cuphoney
1/3cupchicken or vegetable stock
1tablespoonrice wine vinegar
1tablespoonsoy sauce
Cooked ricefor serving
1tablespoonsesame seedstoasted (optional)
1teaspoonred chili flakesoptional
Instructions
Heat two tablespoons of oil in a large skillet over medium heat. Add the bell pepper and onions, and saute until they are cooked through.
Remove the peppers and onions from the skillet and place them in a bowl to the side.
While the vegetables cook, prepare the chicken thighs. Mix the cornstarch, salt and pepper in a large mixing bowl, and then add the chicken thighs, tossing until the cornstarch mixture is well distributed.
When the veggies are done, add the other two tablespoons of oil to the pan and turn the heat to medium-high. Add the chicken to the skillet, and saute until it is browned on all sides and fully cooked through (165 degrees internal temperature).
Turn the heat back to medium and prepare the sauce.
In a small bowl, whisk together the honey, chicken stock, rice wine vinegar and soy sauce.
Next, toss the butter and garlic into the skillet, stirring to melt the butter and saute the garlic. Once the garlic is lightly browned and fragrant, stir in the sauce and the peppers and onions. Let the sauce come to a low boil and then simmer for several minutes until the sauce reduces.
Serve over rice and sprinkled with sesame seeds and chili flakes.