Five ingredients in the sauce, one pan, one bowl. This is our go-to weeknight dinner after training: tender chicken and crisp vegetables tossed in a sticky hot honey soy glaze, piled over rice.
Yield: 4 bowls | Prep: 10 min | Cook: 15 min | Total: 25 min
Ingredients
Sauce (the hive five)
3 tablespoons soy sauce
3 tablespoons Killjoy's Hot Honey
1 tablespoon rice vinegar
2 garlic cloves, grated
1 teaspoon grated fresh ginger
Stir-fry
1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
1 tablespoon cornstarch
2 tablespoons neutral oil
4 cups mixed vegetables (broccoli, bell pepper, snap peas, carrots)
Cooked rice, sesame seeds, and sliced green onions, to serve
Steps
Stir the sauce ingredients together.
Toss the chicken with the cornstarch and a pinch of salt.
Heat 1 tablespoon oil in a large skillet over high heat. Cook the chicken in one layer, 5 to 6 minutes, until browned and cooked through. Move to a plate.
Add the rest of the oil and the vegetables. Stir-fry 3 to 4 minutes, until crisp-tender.
Return the chicken, pour in the sauce, and toss for 1 to 2 minutes, until glossy.
Serve over rice with sesame seeds, green onions, and an extra drizzle of hot honey.
Killjoy's Tip: Don't crowd the pan. Cook the chicken in two batches if needed so it browns instead of steaming.
Shop the honey: Made with Killjoy's Hot Honey. Grab a bottle in the shop.
Do not feed honey to infants under 1 year of age.
