Ghost Pepper Chicken Stir-Fry

In a small bowl, whisk together the ghost pepper sauce, soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set the sauce aside while you prepare the stir-fry.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked. Transfer the chicken to a clean plate.

In the same skillet, add the garlic and ginger and cook for about 30 seconds until fragrant. Add the broccoli and sliced bell peppers. Stir-fry for 4–5 minutes until the vegetables are crisp-tender while still retaining their vibrant color.

Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring continuously for 2–3 minutes until the sauce thickens and evenly coats everything. Remove from the heat and garnish with sliced green onions and sesame seeds if desired.

Serve the stir-fry immediately over steamed jasmine rice or your favorite cooked noodles for a complete meal.