Thai-Style Chicken

Prepare the marinade: in a large bowl, whisk together the soy sauce, water, vegetable oil, honey, flour, minced garlic, curry powder, ground ginger, and black pepper until smooth.

Rinse the chicken breast, pat dry, and slice into strips.

Add the chicken to the bowl with the marinade, toss to coat, and let marinate for 40 minutes.

Core and seed the bell pepper, then cut it into strips.

Heat vegetable oil in a skillet, add the bell pepper, and sauté for about 7 minutes until nicely browned, then transfer the pepper to a plate.

Add the chicken to the skillet and cook, stirring frequently, until golden brown.

Return the bell pepper to the skillet, pour in the leftover marinade from the chicken, and simmer over low heat for about 10 minutes.