I THINK I JUST CHANGED EVERYTHING...

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 3 Tbsp Soy Sauce (regular or low‑sodium)
• 2 Tbsp Cornstarch (for coating chicken)
• 0.5 tsp Black Pepper (freshly ground)
• 4 Tbsp Vegetable Oil (high smoke point; divided for cooking)
• 1 medium Red Bell Pepper (seeded and sliced into ½‑inch strips)
• 4 stalks Green Onions (whites separated from greens; whites sliced, greens chopped for garnish)
• 1 cup Snow Peas (strings removed)
• 1 tsp Fresh Ginger (minced)
• 2 cloves Garlic (minced)
• 0.5 cup Chicken Stock (low‑sodium)
• 2 Tbsp Honey (hot honey (liquid) for easy mixing)
• 1 Tbsp Rice Vinegar (adds tang)
• 3 Tbsp Chili Crisp (adjust to heat preference)
• 1 tsp Sesame Seeds (toasted for garnish)

Instructions

1. Cut and Marinate Chicken

   Trim any excess fat from the chicken thighs, cut into bite‑size pieces, place in a mixing bowl, add soy sauce, cornstarch, black pepper, and 1 Tbsp vegetable oil. Toss with your hands until evenly coated.

   Time: PT5M

2. Prep Vegetables

   Slice the red bell pepper into ½‑inch strips. Trim green onion roots, separate whites from greens; slice whites thinly and chop greens for garnish. Remove strings from snow peas by snapping off the fibrous tip, then rinse.

   Time: PT5M

3. Make the Sauce

   In a small bowl whisk together chicken stock, soy sauce, hot honey, rice vinegar, and chili crisp until smooth.

   Time: PT2M

4. Crisp the Chicken

   Heat 2 Tbsp oil in the skillet over high heat until shimmering. Add the marinated chicken in a single layer; let it sit without moving for 2 minutes to develop color, then toss. Cook until chicken is golden and just cooked through, about 3‑4 minutes total. Transfer to a plate.

   Time: PT4M

   Temperature: high heat

5. Sauté Aromatics

   Add another 1 Tbsp oil to the pan. Add ginger, garlic, and the sliced green onion whites. Stir‑fry for 30 seconds until fragrant.

   Time: PT1M

   Temperature: high heat

6. Cook Vegetables

   Add red pepper strips and snow peas. Stir‑fry for 2 minutes, keeping the vegetables crisp‑tender.

   Time: PT2M

   Temperature: high heat

7. Combine Chicken and Sauce

   Return the chicken to the pan, pour the prepared sauce over everything, and toss continuously for 1 minute until the sauce thickens and coats the ingredients.

   Time: PT1M

   Temperature: high heat

8. Finish and Garnish

   Stir in the chopped green onion greens, sprinkle toasted sesame seeds, give a final quick toss, then serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

3g