Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 8 oz pasta (such as penne, rotini, or spaghetti)
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly ground black pepper (or more, to taste)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Salt to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the starchy pasta water.
- While the pasta cooks, season the chicken pieces generously with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and diced red bell pepper, cooking until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- In a small bowl, whisk together the honey, low-sodium soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using). Pour this flavorful mixture into the skillet with the vegetables. Add the chicken broth and bring the sauce to a gentle simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together to coat evenly. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches the perfect consistency.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley or cilantro for a burst of freshness.
Notes
For an extra kick, don’t shy away from adding more red pepper flakes! If you prefer a milder dish, simply reduce or omit them. This recipe is also fantastic with added vegetables like broccoli florets, snap peas, or shredded carrots – toss them in with the bell pepper. Leftovers store well in an airtight container in the refrigerator for up to 3 days. A squeeze of fresh lime or lemon juice at the end can brighten the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing & Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg