2 tablespoons corn starch
1/4 cup soy sauce
2 tablespoons of chicken broth
2 spoons of honey
Popped up
3 tablespoons sesame oil, divided
1-1/2 pounds boneless chicken breast, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, chopped
4 green onions, thinly sliced
1 tablespoon sesame
hot cooked rice


Prepare the cornstarch mixture:
In a small bowl, whisk the cornstarch, soy sauce, broth and honey until smooth.

In a large pan, heat a tablespoon of sesame oil on medium-high heat. Add the chicken and cook and stir until it is no longer pink, 4 to 5 minutes. Remove the chicken from the pan.

In the same pan, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the sliced ​​red peppers, and cook and stir until soft, 2 to 4 minutes. Add the minced garlic and cook and stir for another minute.

Whisk the cornstarch mixture and then add it to the pan while stirring constantly. Bring the sauce to a boil. Cook and stir until thickened, 1 to 2 minutes.

Add the chicken back to the pan. Mix and heat.
Sprinkle the green onion and sesame on the garlic chicken. Serve with rice.

Posted by Jovina Coughlin in Asian cuisine, chicken, healthy Italian cooking, peppers, rice, sauces, green onions, stir-fry