This recipe comes together really quick and uses minimal dishes. 1 Cutting board, 1 small bowl, 1 large pan and 1 small pot…great weeknight meal!
Stuff you’ll need:
4 Large boneless, skinless chicken breasts (cut into bite sized pieces)
4 Tablespoons cornstarch
Pinch each salt & pepper
2 tablespoon sesame oil
1 Red bell pepper – cut into strips
1 container of sliced mushrooms – I used baby portabella
Cooked white rice for serving (or your favorite rice, jasmine, long grain)
Small bunch scallions, chopped (optional)
6 Tablespoons soy sauce
4 tablespoons honey
2 teaspoon sriracha (optional or add more for more heat)
2 teaspoon fresh ginger, grated (or the kind in the squeeze bottle will do fine)
2 cloves garlic, minced or 2 teaspoons – again….squeeze bottle kind is a-ok
2 Tablespoons sesame seeds (optional…b/c I realized I didn’t have any)
2 tablespoon sesame oil – it’s good to have on hand, worth the purchase
How to make it:
In a large bowl combine the chicken, cornstarch, and salt and pepper.
Heat a large non-stick pan to high heat with a drizzle of olive oil. Add the sliced red pepper, stir fry for about 3 min then add the mushrooms, sprinkle with salt and pepper and continue to cook about 3 more minutes. Once slightly tender remove pepper and mushrooms, set to the side. Add a little more olive oil to the pan then add the chicken. Stir-fry chicken for 6-7 minutes or until it’s golden brown. Add back in the pepper and mushrooms.
In a bowl whisk together the soy sauce, honey, sriacha, ginger, garlic, sesame seeds and sesame oil. Add into the pan of chicken and allow to simmer for 3-4 minutes or until the sauce is thick. Continue to stir coating everything in the yummy sauce.
Place hot rice in a shallow bowl and serve chicken mixture over rice. Sprinkle with chopped scallions and more sesame seeds (for the presentation wow factor).
Eat up and enjoy! My husbands exact words for this recipe were “Baby, this is one of your best dinners”. 🙂