Description
A delightful dish featuring succulent chicken thighs glazed with honey and chili sauce, complemented by vibrant bell peppers and crunchy broccoli, delivering a burst of sweet and spicy flavors.
Ingredients
Scale
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Preheat your wok or skillet over medium-high heat and add vegetable oil.
- Once the oil is hot, add the chicken pieces and sear until golden brown, about 5-6 minutes, stirring occasionally.
- Add minced garlic and ginger, stirring for about 30 seconds.
- Toss in the sliced bell peppers and broccoli florets, stir-frying for 3-4 minutes until tender yet still vibrant.
- In a bowl, whisk together soy sauce, honey, chili sauce, rice vinegar, and lime juice, then pour over the chicken and vegetables.
- Add crushed red pepper flakes if desired, stirring everything to coat. Cook for an additional 2-3 minutes until sauce thickens slightly.
- Remove from heat and serve over jasmine rice, garnished with fresh cilantro.
Notes
You can prepare the chicken and chop your vegetables a day in advance to save time. Feel free to customize the vegetables and spice levels to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Thai chicken, sweet and spicy, weeknight dinner, healthy meal