Honey Pepper Chicken
This Honey Pepper Chicken is quick, flavorful, and perfect for busy weeknights! Sweet honey meets bold black pepper in a simple, delicious dish you'll love.
Equipment
- Cutting Board
- Sharp Knife
- Large Skillet
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs cut into large, bite-sized pieces
- 1/4 cup light soy sauce low-sodium; use tamari for gluten-free option
- 2 tablespoons honey
- 2 teaspoons black pepper more if you crave extra heat
- 1 1/2 tablespoons olive oil for sautéing
- 2 teaspoons ginger powder optional; substitute 1 tablespoon fresh minced ginger root for more flavor
Instructions
Honey Pepper Chicken
- Cut boneless, skinless chicken breasts or thighs into large, bite-sized pieces for even cooking.
- In a bowl, whisk together light soy sauce, honey, black pepper, and ginger (if using) to make the marinade.
- Add the cut chicken to the marinade and coat each piece well. Let sit for 10-15 minutes; skip marinating if short on time.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add marinated chicken in a single layer and cook 5-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/75°C).
- Remove chicken from skillet and let rest a few minutes. Serve over rice, in salad, or wraps. Drizzle leftover sauce from skillet on top.
Notes
- Marinating the chicken enhances flavor but can be skipped if short on time.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust sweetness by changing the amount of honey or soy sauce in the marinade.
- Cook chicken in batches to avoid overcrowding the pan and ensure proper browning.
- Store leftovers in airtight containers; refrigerate for up to 4 days or freeze for up to 3 months.