Honey Garlic Chicken & Sweet Pepper Stir Fry
Prep Time
10-15 minutes
Cook Time
15 minutes
4 servings


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)


  1. 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.
  2. 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.
  3. 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).