Adapted from Half Baked Harvest.
- 1 lb. chicken thighs or breasts, thinly sliced
- 1 TBSP cornstarch
- Black pepper, to taste
- 1/4 c. honey
- 1/2 c. soy sauce
- 1 TBSP fish sauce
- 1-2 TBSP chili paste (sambal oelek)
- 2 TBSP ketchup
- 2 TBSP oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- 1 c. fresh Thai or regular basil, roughly torn
- Steamed white or brown rice
- Handful of cashews
- In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
- To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
- In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
- Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
- Remove from the heat and stir in the basil.
- Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.