Ingredients
| 1 cup | (250 ml) | milk |
| 3 tbsp | (45 ml) | cornstarch |
| 1/3 cup | (75 ml) | reduced-sodium soy sauce |
| 2 tbsp | (30 ml) | liquid honey |
| 1 tbsp | (15 ml) | butter, divided |
| 1 lb | (450 g) | boneless skinless chicken, cut in thin strips |
| 3 | cloves garlic, minced | |
| 1 | sweet red pepper, cut in thin strips | |
| 1 | sweet yellow pepper, cut in thin strips | |
| 1 | green pepper, cut in thin strips | |
| 2 tbsp | (30 ml) | rice vinegar |
| hot pepper sauce (optional) |
Directions
- In a bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, soy sauce, and honey; set aside.
- Heat a wok or large skillet over high heat. Add half of the butter, swirl to coat. Add chicken and garlic; stir-fry for 3 minutes or until browned; transfer to a bowl. Add remaining butter to pan along with the peppers. Stir-fry for 5 minutes or until tender. Return chicken and any juices to the pan. Reduce heat to medium.
- Whisk milk mixture and pour into pan. Cook, stiring, for 5 minutes or until chicken is no longer pink inside and sauce is thickened. Stir in vinegar and hot pepper sauce (if desired).