Honey Ginger Stir Fry

Update -- you would not BELIEVE how good this is. I added some broccoli and 1/2 of an onion.

I can't wait to try this recipe -- just saw it on Martha Stewart this morning. It sounds delish! I should've asked Santa for a Wok! :)

Serves 4

• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
• 1/4 cup minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
• Cooked rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.