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
1 lb Heartstone Farm Chicken Strips or Tenders
Chicken Marinade
- 1 tbsp soy sauce
- 1 tbsp olive oil
- ½ tsp garlic powder
Vegetables
- 1 large onion
- 1 red bell pepper
- 4 cloves garlic
Sauce
- 3 tbsp soy sauce
- 2½ tbsp honey
- 2½ tbsp oyster sauce
- 1 tbsp freshly ground black pepper (season to preference)
Thickening
- 2 tbsp cornstarch
- 4 tbsp water
Directions
Prep the ingredients:
- 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.
Marinate the chicken:
- 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.
Make the sauce:
- 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.
Cook the chicken:
- 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.
Cook the vegetables:
- 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.
Combine:
- Return the chicken to the pan. Pour in the sauce and simmer for 1 minute.
Thicken:
- 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.
