- 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 2 bell peppers, sliced thinly
- 4 C broccoli florets
- 3 C green beans, trimmed
- 1 C water
- 1/2 C sriracha
- 1/4 C honey, to taste
- 2 tbsp soy sauce
- 1 tsp mirin
- 2 tsp kosher salt, to taste
- 1 tsp onion powder
- 1 tsp ground white pepper
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 2 tsp olive oil, as needed.
- Start by making the seasoning mix and sauce: In a small bowl combine the kosher salt, onion powder, white pepper, turmeric, paprika, cumin, coriander, and black pepper. Set it aside, and in another bowl whisk together the honey, sriracha, water, mirin, and soy sauce until well combined. Set that aside too.
- Add one teaspoon of olive oil to the chicken, then sprinkle in the seasoning mix. Use your hands or a wooden spoon to mix thoroughly: you want spice and oil to coat each individual piece of chicken. Once it’s well combined, stir in the red pepper flakes if you’re using them. Cover the bowl and set it aside for 15 minutes. If you want to marinate it longer pop it in the fridge, for up to 2 days.
- While the chicken is marinating, go ahead and steam the broccoli and green beans. I do it in the microwave, you can do it whichever way you like. When they’re bright green and crisp-tender, set them aside, too.
- Place a small saucepan over medium-high heat and add the sauce. Bring it to a boil, then reduce the heat to medium and cover with a lid. Let the sauce simmer until it’s reduced by one-third, about 15 minutes, stirring occasionally.
- Heat a large skillet over medium-high heat for about two minutes, then add the chicken in a single layer. Do multiple batches if you need to: you want a nice sear on it and you won’t get that if you crowd the pan. Let the chicken cook undisturbed for 4 1/2 minutes, then flip and cook on the other side for 3-5 more minutes until cooked through. Remove from the pan and set aside.
- Add the remaining olive oil to the skillet, and add the bell peppers. Let them cook until just slightly softened and starting to brown, then add the steamed vegetables and the cooked chicken. Pour the sauce directly from the saucepan over everything, then use tongs or wooden spoons to stir everything together.
- Reduce the heat to medium and let simmer for 5 minutes, then serve. With white rice is our favorite way!
- There’s not really any filler on deepfriedhoney.com: the post above the recipe is meant to help you get the most out of it. Check there for advice and substitution information!
- Prep Time: 15
- Cook Time: 20