Description
This Sweet and Spicy Honey Pepper Chicken is the perfect balance of sticky sweetness and fiery heat. Tender pieces of chicken are coated in a glossy honey glaze infused with black pepper, chili flakes, and garlic, making it an irresistible dish that’s quick enough for a weeknight and bold enough to impress. Serve it over rice, noodles, or with steamed veggies for a flavorful, satisfying meal.
Ingredients
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1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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2 tablespoons cornstarch
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Salt and pepper to taste
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2 tablespoons oil (vegetable or sesame)
For the Honey Pepper Sauce:
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⅓ cup honey
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3 tablespoons soy sauce (low-sodium preferred)
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1 tablespoon rice vinegar (or apple cider vinegar)
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1 tablespoon chili garlic sauce or sriracha (adjust to taste)
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1 teaspoon freshly ground black pepper
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¼ teaspoon red pepper flakes (optional, for extra heat)
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger (optional)
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1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
Instructions
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Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
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Heat oil in a large skillet or wok over medium-high heat. Add chicken in batches and sear until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
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In the same pan, add garlic and ginger (if using) and sauté for 30 seconds until fragrant.
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Add honey, soy sauce, rice vinegar, chili garlic sauce, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.
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Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
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Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
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Simmer for another 2–3 minutes to meld the flavors.
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Serve hot, garnished with green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes