Ingredients:

- 1 lb chicken breast, thinly sliced

- 1 red bell pepper, thinly sliced

- 1 yellow bell pepper, thinly sliced

- 1 onion, thinly sliced

- 3 cloves of garlic, minced

- 1 tbsp olive oil

- Salt and pepper to taste

- 1 tsp ground ginger

- 1 tsp ground cumin

- 1 tsp red pepper flakes

- 1/4 cup soy sauce

- 2 tbsp honey

- 1/4 cup chicken broth

- 1/4 cup chopped fresh cilantro

- Cooked rice, for serving

Direction:

1. In a small bowl, mix together the ground ginger, ground cumin, red pepper flakes, and salt and pepper.

 

2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.

 

3. In the same skillet, add the bell peppers, onion, and minced garlic. Cook until vegetables are slightly softened, about 3-4 minutes.

 

4. Add the spice mixture to the vegetables and stir to coat evenly.

 

5. In a separate bowl, mix together the soy sauce, honey, and chicken broth. Pour this sauce mixture over the vegetables in the skillet and stir to combine.

 

6. Bring the sauce to a simmer and let cook for 2-3 minutes until it starts to thicken.

 

7. Add the cooked chicken back into the skillet and stir to coat with the sauce.

 

8. Let the chicken and vegetables cook in the sauce for an additional 2-3 minutes until everything is heated through and the sauce has thickened.

 

9. Remove the skillet from heat and stir in the chopped cilantro.

 

10. Serve the spicy Thai chicken stir fry over cooked rice and garnish with additional cilantro, if desired. Enjoy!