Sweet & Spicy Chicken

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork. 

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl and add the ponzu sauce. Stir to coat. Cover with foil to keep warm. Wipe out the pan. 

While the rice continues to cook, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and stir to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the cooked rice and finished vegetables. Garnish with the sesame seeds. Enjoy!