Description
Tender chicken thighs and crisp-tender vegetables coated in a flavorful sweet and spicy sauce. Quick and easy weeknight meal perfect for a cozy dinner.
Ingredients
- 1.5 lbs chicken thighs, boneless, skinless
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 2 cloves garlic, minced
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1–2 tsp sriracha (adjust spice to taste)
- Salt and pepper to taste
- 1 tbsp olive oil for cooking
- Optional: sliced carrots or other vegetables
Instructions
- Cut chicken into bite-sized pieces. Season lightly with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken until browned and cooked through.
- Add garlic and vegetables, stir-fry for 3–5 minutes until vegetables are crisp-tender.
- Stir in soy sauce, honey, and sriracha. Toss to coat and heat until sauce thickens slightly.
- Serve immediately with rice, noodles, or steamed vegetables.
Notes
- Adjust sriracha for desired spice level.
- Substitute chicken breast if preferred, cut to similar size.
- Add extra vegetables like broccoli, snap peas, or carrots as desired.
- Make ahead: marinate chicken and prepare sauce separately. Store refrigerated until ready to cook.
- Store leftovers in airtight container for up to 3 days. Reheat gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American