Honey Garlic Chicken With Peppers & Onions

What You’ll Need:

Chicken & Veggies:

• 1 lb. regenerative organic boneless, skinless chicken breasts, cut into bite-size pieces

• 1 yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 2–3 cloves garlic, minced

• 1–2 tbsp neutral oil (avocado or vegetable)

Honey Garlic Sauce:

• ⅓ cup honey

• ¼ cup low-sodium soy sauce

• 2 tbsp ketchup

• 1–2 tbsp rice vinegar or apple cider vinegar

• 1 tsp cornstarch

• 1–2 tbsp water (for slurry)

• Optional: 1 tsp grated ginger

Finish & Garnish:

• 2–3 tbsp sliced scallions

• 1–2 tbsp sesame seeds

• Optional: red pepper flakes or chili crisp for heat

Let’s Cook:

1. Brown the Chicken:

Heat oil in a large skillet over medium-high heat.
Add chicken pieces in an even layer. Cook 6–8 minutes, stirring occasionally, until golden brown and cooked through.
Remove chicken to a plate and set aside.

2. Sauté the Onions & Peppers:

In the same pan, add another splash of oil if needed.
Add yellow onion and red bell pepper. Cook 4–5 minutes until softened and beginning to caramelize.

Add minced garlic and cook 30 seconds until fragrant.

3. Make the Sauce:

In a small bowl, whisk together honey, soy sauce, ketchup, and vinegar.
In a separate tiny bowl, whisk cornstarch and water to make a slurry.

Pour the honey-soy mixture into the pan with the onions and peppers.
Bring to a simmer, then whisk in the cornstarch slurry until the sauce begins to thicken, about 1–2 minutes.

4. Bring It All Together:

Return the cooked chicken to the pan and toss to coat in the sticky sauce.
Simmer 1–2 minutes to heat through and allow flavors to meld.

5. Serve & Garnish:

Serve over hot rice or noodles.
Top with scallion slices and a generous sprinkle of sesame seeds.
Add chili crisp or red pepper flakes if you want heat.