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1
In a large wok or nonstick skillet, heat half of the oil over medium to medium-high heat.
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2
When a drop of water sizzles in the oil, the heat is sufficient.
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3
If the oil begins to smoke, it is too hot.
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4
Add the garlic and the chicken pieces.
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5
Use two wooden spoons or wooden spatulas to stir-fry the chicken and coat them with the hot oil in the pan.
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6
Let the chicken cook, stirring with your spatulas frequently for 3 minutes, until the chicken is mostly white.
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7
Sprinkle the chicken with salt and pepper, then add the honey and soy sauce.
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8
Stir all together with the spatulas.
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9
Let the ingredients cook, stirring every 1-2 minutes, until the chicken pieces get a brown crust on at least one of their sides (5-7 minutes).
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10
Once the chicken begins to crust, make sure you watch carefully so they do not burn.
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11
When the chicken has a nice brown crust, and the juices that run from them when pierced run clear, remove the chicken to a plate and set aside.
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12
Take the wok or skillet off the heat and wipe out with a paper towel.
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13
Be careful!
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14
Place wok or skillet back on the heat (medium to medium-high) and heat the other half of the oil.
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15
Once water sizzles in the oil, add the bell peppers, onion, and carrot pieces.
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16
Mix well with the spatulas, then let them cook, stirring frequently, until they are tender, about 5 minutes.
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17
Stir the chicken pieces into the pan with the vegetables and mix well.
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18
Combine the cornstarch and cold water in a small bowl, and mix it well with a fork.
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19
Stir the cornstarch mixture into the wok or skillet, and let all ingredients cook for 2 minutes, stirring constantly, until thickened.
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20
Serve immediately over white or fried rice.
