Ingredients
- Honey
- Salt
- Black pepper
- Minced garlic
- 1 yellow onion
- Vegetable oil
- Ketchup (optional)
- Chili pepper flakes or granulated
- Gluten free soy sauce
- Rice wine vinegar, 5 ml
- Half red bell pepper
- Half green bell pepper
- Half yellow bell pepper
- 200g of boneless skinless chicken
- Gluten free rice flour (optional to thicken)
- 2 woks or 2 skillets
Instructions
- Cut onions and garlic into squares
- Cut chicken into cubes
- Lightly coat 1st skillet in oil
- Cook chicken, add chili pepper, salt and black pepper until light brown (about 5-7 mins on low heat)
- Add minced garlic and gluten free soy sauce cook for 3mins (also add a bit of ketchup if you choose)
- Lightly sprinkle gluten free rice flour to thicken and stir continuously
- Start to cook vegetables and onions on medium-high in oil in 2nd skillet
- Add rice wine vinegar
- Add vegetables to skillet with chicken stir and cook until all vegetables are coated and soft
- Add honey, stir, cook for 1-2 more mins
I don’t like to fry my chicken, but if you want a crispy chicken, batter fry first with all the dry ingredients and make a coating sauce from the ketchup, honey etc
"Traditionally" this recipe uses items like corn starch and sugar but I personally don't like sugar or cornstarch. so they're never in my cabinets. And I find honey to be a great alternative.