Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 tablespoons vegetable oil
- 1 cup jalapeños, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
- Add the jalapeños, bell pepper, onion, and garlic, and stir-fry for an additional 3-4 minutes until vegetables are tender.
- Stir in the soy sauce and honey, mixing well.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Notes
For milder heat, remove the seeds and membranes from the jalapeños before slicing. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg