📖 Instructions

1. First things first, prep your veggies! Wash and slice the bell peppers into strips. Dice the onions into roughly 1/2-inch pieces. Don't be too precise—rustic is good! I usually grab the knife and go at it while listening to my favorite album.
2. Next, get that chicken ready. Cut the chicken thighs into bite-sized pieces, about 1 inch. This ensures even cooking and makes the stir-fry look pretty darn good. I always imagine the perfect stir-fry while I chop.
3. Heat up your wok or large skillet over medium-high heat. Add about 1 tablespoon of oil—I like vegetable oil, but peanut or canola work great, too. Let it get hot before adding anything. Trust me, this makes a difference!
4. Toss in those onions and peppers! Stir-fry for about 5-7 minutes, until the onions start to soften and the peppers are bright and tender-crisp. We're not aiming for mushy veggies here; a slight crunch is nice.
5. Now, it's chicken time! Add those yummy chicken pieces to the wok and cook for about 6-8 minutes, or until they are cooked through and lightly browned. Keep stirring, so they cook evenly and don't stick to the bottom of your wok.
6. Time for the sauce! In a small bowl, whisk together the soy sauce, honey (or maple syrup!), cornstarch, and sesame oil. Make sure that cornstarch is fully dissolved; otherwise you'll get globs in your yummy sauce.
7. Pour the sauce over the chicken and veggies. Stir well to coat everything evenly and let it simmer for about 2-3 minutes. The sauce will thicken as it cooks, creating that delicious, glossy coating we all love. If it gets too thick, add a tiny bit of water to thin it out.
8. Finally, give everything one last stir, make sure everything is coated in that awesome sauce, and it's time to serve! Garnish with some sesame seeds, chopped green onions, or a sprinkle of red pepper flakes if you want some extra heat. Serve it hot, with rice or noodles for the best experience. I enjoy this with brown rice myself; it balances out the savory taste beautifully! Enjoy!