Honey-Sriracha Chicken with Charred Peppers
Ingredients
- 1½ poundschicken breast
- 2red bell pepper
- 1yellow bell pepper
- ·sriracha
- ·honey
- ·soy sauce
- ·garlic
- ·ginger
- ·lime
- ·vegetable oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice the red and yellow bell peppers into 1-inch pieces, discarding seeds and stems.
- 03
Cut 1 lime in half.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- 02
Season the chicken breasts with salt and pepper on both sides. Once the oil shimmers, place them in the skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 03
Add the bell pepper pieces to the same skillet and cook for 4-5 minutes, stirring occasionally, until charred and tender. Push to the side of the pan.
- 04
In a small bowl, whisk together 3 tablespoons sriracha, 2 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon minced ginger, and the juice of 1 lime.
- 05
Slice the cooked chicken into bite-sized pieces and return to the skillet with the peppers. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes over medium heat, stirring gently, until the sauce is warm and glossy.
- 06
Serve immediately over rice, with lime wedges and fresh cilantro on the side.
Spice Tips
For more heat, increase sriracha to 4 tablespoons or add a pinch of cayenne pepper to the sauce. If you prefer milder spice, reduce sriracha to 2 tablespoons and add an extra tablespoon of honey for sweetness. A splash of rice vinegar sharpens the sauce if it feels too sweet.