It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.

  • Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.

  • Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Cook's Notes:

Substitute peanut oil for the vegetable oil if preferred.

To thicken sauce, you can also stir small amounts of flour into the liquid.

Nutrition Facts

397 calories; 23.9 g total fat; 96 mg cholesterol; 1018 mg sodium. 16.7 g carbohydrates; 28.2 g protein; Full Nutrition