honey ginger chicken with peppers stirfry

i have a confession. i can't eat with chopsticks. i always have high hopes going in, but about five minutes into it and scooping up three grains of rice or watching noodles slip off, i frustratingly give up and get out the fork.

but not tonight. no way. tonight, i conquered the chopsticks.

i ate the whole bowl with them. no joke. it took me 30 minutes, but i did it! one more thing to check off the list!

honey ginger chicken with peppers stirfry
adapted from everyday food

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 pound boneless, skinless chicken, cut into bite size pieces
1/4 cup minced or grated ginger
2 garlic cloves, minced
2 bell peppers, sliced into thin strips
3 cups cooked rice

1. mix together the honey, rice vinegar, and soy sauce in a small bowl and set aside.
2. heat 1 tablespoon vegetable oil in a wok (or saute pan). add the chicken and cook through, about 4 minutes. remove the chicken and set aside.
3. add the last tablespoon oil, ginger, and garlic to the wok. cook until fragrant, about one minute.
4. add the peppers and cook about 4 minutes.
5. add the honey mixture and bring to a boil. add the chicken and cook until thick, about 5 minutes.
6. serve the chicken, peppers, and sauce over the rice.