|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)|
- 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).