Crispy Chicken and Charred Peppers with Garlic-Chili Oil
Ingredients
- 1½ poundschicken breast
- 2red bell pepper
- 1yellow bell pepper
- 6 clovesgarlic
- 3 tablespoonsneutral oil
- ¾ teaspoonred pepper flakes
- 2 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 teaspoonhoney
- ·salt
- ·black pepper
Prep
- 01
Cut chicken breasts into 1-inch-thick pieces.
- 02
Core and slice bell peppers into 1-inch-wide strips.
- 03
Mince 6 garlic cloves.
Method
- 01
Pat the chicken dry with paper towels and season generously with salt and black pepper on both sides.
- 02
Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Working in batches if needed, cook the chicken for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add the remaining 1 1/2 tablespoons oil to the pan. Add the bell peppers and cook undisturbed for 2–3 minutes until they get char marks, then stir and cook another 3–4 minutes until soft and blistered.
- 04
Push the peppers to the side. Add the minced garlic and red pepper flakes to the empty space and toast for 30 seconds, stirring constantly, until fragrant.
- 05
Stir the peppers and garlic together. Add the rice vinegar, soy sauce, and honey. Return the chicken to the pan and toss everything to coat. Cook for 1 minute until the sauce clings to the chicken and peppers.
- 06
Taste and adjust salt and heat as needed. Serve immediately over rice or with crusty bread.
Spice Tips
Red pepper flakes set the base heat here, but you can dial it up easily. Add another 1/4 teaspoon of flakes for serious kick, or stir in a sliced fresh Thai chili or serrano at the end for sharp, lingering heat. A squeeze of fresh lime juice just before serving brightens the spice and adds another flavor layer.
For extra heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. Leftovers keep well in the fridge for up to 3 days; reheat gently in a skillet with a splash of water.