Chicken Stir-Fry with Fresh Peppers and Basil

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the soy sauce, honey and sesame oil.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Add the black pepper to the sauce and stir.
2. 3
   Marinate the chicken cubes in half the sauce in the fridge 20 minutes.

   BowlRefrigerator

   💡Set half the sauce aside before marinating: sauce that held raw meat doesn't go into the pan.
3. 4
   Heat the oil in a wide pan over high heat. Fry the chicken cubes in batches 5–6 minutes, until golden, and transfer to a plate.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 5
   Add the red pepper and yellow pepper and fry 3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 6
   Add the garlic and ginger and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
6. 7
   Return the chicken cubes for the pan, add the cherry tomatoes and the sauce and toss together 2 minutes, until the chicken is coated.

   Stove
7. 8
   Add the basil and stir.
8. 9
   Serve immediately and sprinkle.