4 tsp oil, divided
1 lb. boneless, skinless chicken, cut into 1 inch cubes
2 small shallots or 1 small red onion, sliced
1 bell pepper, sliced (any color)
2 stalks celery, sliced into 1/2 inch pieces
5 cloves garlic, minced
2 tsp ginger, grated or minced
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 1/2 tsp Milford Spice Company’s DiDad’s Passion for Pepper
1 Tbsp honey
1 Tbsp rice vinegar
1 1/2 tsp cornstarch, divided
In a small bowl, combine the chicken with 1/2 teaspoon cornstarch and a small pinch of salt and pepper.
Heat a large skillet over medium-high heat. Add 2 teaspoons of oil to the skillet when it's hot along with the chicken. Allow the chicken to cook all the way through, about 4-6 minutes. Remove the chicken to a plate.
In a small measuring cup, combine the soy sauce, Milford Spice Company’s DiDad’s Passion for Pepper, honey, rice vinegar, 1 teaspoon of cornstarch and 1 tablespoon of water; stir until the cornstarch dissolves, set aside. Heat the remaining 2 teaspoons of oil in the skillet. Add the onions, pepper, and celery. Sauté everything for 3-5 minutes or until the veggies brighten in color and start to cook down a little. Add the ginger and garlic during the last minute of cooking.
Add the chicken back to the skillet and drizzle in the prepared sauce, and stir to combine. The sauce will thicken fairly quickly, about 20 seconds or so.
Serve on a bed of white or brown rice.