The Ultimate Easy Buzzworthy Honey Pepper Chicken

This Honey Pepper Chicken combines sweet honey and bold pepper flavors, creating a restaurant-quality dish in just 25 minutes. Perfect for weeknight dinners or entertaining, it delivers a harmonious blend of sweet and spicy that’s sure to become a family favorite.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Asian

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Honey Chicken Base

2 pounds boneless, skinless chicken thighs or breasts for leaner option
1/3 cup pure honey maple syrup as substitute
2 tablespoons soy sauce low-sodium preferred
1 tablespoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons olive oil
1 tablespoon cornstarch
2 green onions chopped
1 tablespoon sesame seeds
salt to taste

Optional Flavor Enhancers

1 tablespoon rice vinegar for tang
1 teaspoon sesame oil for authentic Asian flavor
fresh cilantro for garnish

Equipment

Large Skillet
Mixing Bowl
Whisk
Cutting Board
Knife

Method

Cut chicken into bite-sized pieces and season with salt. Pat dry with paper towels to ensure proper searing.
Whisk together honey, soy sauce, minced garlic, grated ginger, black pepper, and red pepper flakes to create the honey pepper glaze.
Toss chicken pieces with cornstarch until evenly coated. Add 2 tablespoons of the honey mixture and let marinate for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown.
Pour the remaining honey pepper sauce over the chicken and cook for 2-3 minutes, stirring gently until the sauce thickens and coats each piece.
Remove from heat and sprinkle with chopped green onions and sesame seeds. Let rest for 3 minutes before serving.

Notes

Pat chicken dry to ensure a crispy exterior. Cook in batches to avoid overcrowding the pan. Use medium heat to prevent the honey from burning. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, thawing overnight before reheating in a 325°F oven for 10 minutes.