Hot Honey Crispy Chicken & Snap Pea Stir-Fry

This Hot Honey Crispy Chicken & Snap Pea Stir-Fry is a weeknight dinner powerhouse that comes together in under 30 minutes without sacrificing an ounce of flavor. Bite-sized chicken strips are coated in a light cornstarch dredge, seared until golden and crackly, then tossed with crisp-tender snap peas and sweet red bell pepper in a glossy, spicy-sweet hot honey glaze brightened with rice vinegar. Every bite delivers that irresistible contrast of crunchy, caramelized chicken against snappy vegetables and a glaze that balances heat, sweetness, and tang. Best of all, this dish is naturally adaptable for a gluten-free diet. By swapping standard soy sauce for a certified gluten-free tamari and using cornstarch instead of wheat flour for dredging, you keep all the crave-worthy texture and flavor of a classic takeout-style stir-fry while making it completely safe for those with celiac disease, non-celiac gluten sensitivity, or wheat allergies. Served over steamed rice or rice noodles, it's a satisfying, nutrient-packed meal that proves gluten-free cooking never has to compromise on taste. This recipe is ideal for busy households looking for a fast, one-skillet dinner that still feels special. The combination of protein, fiber-rich vegetables, and a punchy sauce makes it both craveable and balanced, and leftovers reheat beautifully for lunch the next day.

Ingredients

• 1.5 lbboneless skinless chicken breast, cut into thin strips
• 0.33 cupcornstarch, for dredging, gluten-free
• 0.75 tspsalt
• 0.5 tspblack pepper
• 3 tbspNeutral oil, such as avocado or vegetable oil, divided
• 2 cupssnap peas, trimmed
• 1 wholered bell pepper, sliced into thin strips
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 0.33 cuphoney
• 2 tbspgluten-free tamari
• 1.5 tbsprice vinegar
• 1 tspred pepper flakes, adjust to taste for heat level
• 1 tspHot sauce, optional, for extra heat
• 1 tbspsesame seeds, for garnish, optional
• 2 stalksGreen onion, sliced, for garnish
• 4 cupsCooked rice, for serving, certified gluten-free

Method

1. On a cutting board, slice the chicken breast into thin strips, about 1/2-inch wide.
2. In a large mixing bowl, toss the chicken strips with cornstarch, salt, and black pepper until evenly coated.
3. In a small mixing bowl, whisk together the honey, gluten-free tamari, rice vinegar, red pepper flakes, and hot sauce to make the hot honey glaze. Set aside.
4. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until golden and crispy, about 4-5 minutes per side, working in batches if needed. 8:00
5. Remove the crispy chicken from the skillet and set aside on a plate.
6. Add the remaining 1 tablespoon of oil to the skillet. Add the snap peas and red bell pepper, and stir-fry over high heat until crisp-tender, about 2-3 minutes. 3:00
7. Add the minced garlic and ginger to the skillet and stir-fry for another 30 seconds until fragrant. 0:30
8. Return the crispy chicken to the skillet along with the hot honey glaze. Toss everything together until the chicken and vegetables are evenly coated and the sauce is glossy and slightly thickened, about 1-2 minutes. 1:30
9. Remove from heat and garnish with sesame seeds and sliced green onion. Serve immediately over cooked rice.