Sticky Chili-Garlic Chicken & Peppers Skillet
What if you could make a restaurant-quality dish in under 35 minutes with just one skillet? This sticky chili-garlic chicken & peppers skillet delivers bold flavors with minimal effort, combining tender chicken, crisp vegetables, and a sweet-spicy sauce that clings perfectly to every bite.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced for garnish
Instructions
- In a small bowl, whisk together the soy sauce, honey, sweet chili sauce, rice vinegar, ketchup, sesame oil, black pepper, and red pepper flakes. In a separate cup, mix the cornstarch with water until smooth.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Add the garlic and ginger, then stir for 30–60 seconds until fragrant. Be careful not to burn them.
- Add the red pepper, green pepper, and onion. Stir-fry for 4–5 minutes, until the vegetables are slightly tender but still crisp.
- Pour the chili-garlic sauce into the skillet and toss everything together. Let it bubble for 2 minutes so the flavors meld.
- Stir the cornstarch mixture again, then pour it into the skillet. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
- Give everything one final toss to ensure even coating in that glossy, sticky sauce.
- Sprinkle with sliced green onions and serve immediately over your choice of base.
Notes
Optional substitutions: Use agave or maple syrup instead of honey; Replace soy sauce with tamari for gluten-free; Try coconut aminos for a soy-free version; Swap chicken for tofu or shrimp.