Honey Pepper Chicken

Chicken marinated in a honey-soy-pepper mixture, then cooked in a skillet until saucy and fully cooked.

Prep Time 35

Cook Time 10

Total Time 45

Servings 4 servings

1 poundboneless and skinless chicken breastsor thighs cut into large, bite-sized pieces
1/4 cuplite soy saucelow-sodium (optional tamari)
2 tablespoonshoney
2 teaspoonsblack pepper more if desired
1 1/2 tablespoonsolive oil
2 teaspoonsginger powder optional 1 tablespoon peeled and minced ginger root

Cut 1 pound boneless, skinless chicken breasts or thighs into large, bite-sized pieces.
In a bowl, whisk together 1/4 cup lite soy sauce (or tamari), 2 tablespoons honey, 2 teaspoons black pepper, 1 1/2 tablespoons olive oil, and either 2 teaspoons ginger powder or 1 tablespoon peeled and minced fresh ginger (if using).
Place the chicken pieces in a sealable bag or container, pour the marinade over the chicken, seal or cover, and refrigerate for 30 minutes, turning or massaging occasionally so the chicken is evenly coated.
When ready to cook, heat a large skillet or pan over medium heat.
Empty the chicken and all of the marinade into the heated pan. Cook, stirring frequently, for about 10 to 15 minutes until the chicken is cooked through (juices run clear and internal temperature reaches 165°F/74°C) and the sauce is hot and slightly thickened.
Serve the chicken with the pan sauce spooned over it. Enjoy!