Cut the chicken breasts into 1-inch cubes and set aside.
1 pound boneless, skinless chicken breasts
In a large skillet or wok, heat a little oil over medium-high heat. Add the sliced bell peppers and onion, and stir-fry for 3-4 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
1 red bell pepper, 1 green bell pepper, 1 onion, 2 garlic cloves
In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger
Add the chicken cubes to the skillet with the vegetables. Cook until chicken is lightly browned.
1 pound boneless, skinless chicken breasts, 1 red bell pepper, 1 green bell pepper, 1 onion
Pour the sauce over the chicken and vegetables.
1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger, 1 pound boneless, skinless chicken breasts, 1 red bell pepper, 1 green bell pepper, 1 onion
Stir the cornstarch mixture well and add it to the skillet. Mix everything together and cook until the sauce thickens, about 1-2 minutes.
1 tablespoon cornstarch
Serve hot over cooked rice. Garnish with sesame seeds and chopped green onions, if desired. Enjoy your easy, flavorful Asian dinner.
Cooked rice, Sesame seeds, Chopped green onions
