Asian-Inspired Sweet and Sour Chicken Stir-fry

1In a medium bowl, combine the diced chicken with garlic powder (1 teaspoon), chili flakes (1 teaspoon), smoked paprika (1 teaspoon), salt, and freshly ground black pepper. Toss well to evenly coat the chicken pieces.

2Heat the vegetable oil (1 tablespoon) in a large non-stick skillet or wok over medium-high heat until shimmering.

3Add the marinated chicken to the skillet in a single layer. Cook without stirring for 2 minutes to develop a slight sear, then stir-fry for an additional 3-4 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

4In the same skillet, add the minced garlic (2 cloves), diced red and green bell (1 medium) peppers, and sliced red onion (1 small). Stir-fry for 3-4 minutes until the vegetables are tender-crisp and fragrant.

5Return the cooked chicken to the skillet with the vegetables. Stir in the honey (3 tablespoons) and malt vinegar (2 tablespoons), tossing everything together to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly and glaze the chicken and vegetables.

6Taste and adjust seasoning with additional salt, pepper, or chili flakes (1 teaspoon) if desired.

7Serve the sweet and sour chicken stir-fry hot over steamed jasmine rice or your choice of noodles.

8Garnish with sliced green onions (2) and a sprinkle of sesame seeds (1 tablespoon) for added texture and visual appeal.