Ingredients:

  • 2 lbs boneless skinless chicken thighs or breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ⅓ cup honey
  • ¼ cup low sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 2 large red bell peppers, thinly sliced
  • 1 medium yellow onion, diced
  • 2 tbsp unsalted butter

Instructions:

  1. Pat the chicken dry with paper towels. Toss the cubes with salt, pepper, and garlic powder. Heat olive oil over medium-high heat in a 12-inch cast iron skillet until shimmering, add chicken in a single layer, sear for 3-4 minutes until golden-brown, flip and cook for another 3 minutes, then remove chicken to a plate.
  2. In the same skillet, melt the butter. Add the sliced red peppers and diced onions. Sauté for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and show slight charred edges.
  3. Reduce heat to medium. Stir in the minced garlic for 30 seconds until fragrant. Pour in the honey, soy sauce, and vinegar. Whisk constantly for 2-3 minutes as the sauce bubbles and thickens into a syrupy glaze.
  4. Return the seared chicken and any accumulated juices to the pan. Toss vigorously for 1-2 minutes, ensuring every piece of chicken and pepper is fully coated in the sticky glaze. Remove from heat immediately.