Honey Black Pepper Chicken
Denise Martinson
3-4
10 minutes
22 minutes
Asian-Inspired
Maine Course
Heartstone Farm chicken strips tossed with sweet honey, bold black pepper, and crisp red peppers in a rich, savory glaze — a quick and flavorful weeknight favorite.
Ingredients
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1 tbsp soy sauce
1 tbsp olive oil
½ tsp garlic powder
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1 large onion
1 red bell pepper
4 cloves garlic
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3 tbsp soy sauce
2½ tbsp honey
2½ tbsp oyster sauce
1 tbsp freshly ground black pepper (season to preference)
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2 tbsp cornstarch
4 tbsp water
Directions
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Cut the chicken into evenly sized, bite-size pieces about 1 inch thick.
Slice the onion and red bell pepper into thin, even strips about ¼ inch thick.
Mince the garlic finely.
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In a bowl, toss the chicken with 1 tablespoon soy sauce, 1 tablespoon olive oil, and garlic powder.
Let sit while you prepare the sauce.
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In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, black pepper, and honey.
In another bowl, stir together cornstarch and water to create a slurry. Set aside.
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Heat a large skillet over medium-high heat.
Add the marinated chicken and cook 3–5 minutes until lightly golden and cooked through. Remove and set aside.
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Add a drizzle of olive oil if needed.
Sauté onion and red bell pepper for 2–3 minutes until tender-crisp.
Add the minced garlic and cook 30 seconds to until fragrant.
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Return the chicken to the pan. Pour in the sauce and simmer for 1 minute.
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Stir in the slurry and cook 30–60 seconds until the sauce thickens and becomes glossy.
Spoon over warm rice and serve immediately. Pairs wonderfully with fragrant jasmine rice.
