Honey Chicken Kabobs turned Stir-fry

I found this recipe on allrecipes.com, but did some tweaking...

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes (I used thighs, because it's what we had on hand, and just spent some extra time trimming the excess fat).
2 cloves garlic
1 medium onion, cut into 2 inch pieces
bell pepers, cut into 2 inch pieces (mine were yellow, orange, red, and green)

To make the marinade, I made two separate batches because I didn't want my veggies and meat to sit together for that long. I used two gallon sized zipper bags, putting the veggies in one and the meat in the other. Dump in all the liquid ingredients and give it a good shake, then add veggies and meat to their respective bags and plop in the fridge for a few hours.

The original recipe called for skewering the meat and veggies into kabobs and grilling. But with a foot of snow and sub-freezing temps outside, I wasn't that adventurous. Thus, a stir-fry was born. Remove the meat from it's honey - soy sauce bath and add it to your stirfry pan. Do the same for your veggies, but save that liquid. It makes a yummy sauce! :-)

I stirred and cooked the meat and veggies for about 15 minutes. Just check that your meat isn't pink in the middle, and you're all good.

If you want your stirfry a little more saucey, take the liquid from the veggie marinade and heat in a small sauce pan. Let it boil for a few minutes, until it reduces down a bit. You can either add this to your stirfry, or serve it on the side. Or do one of those fancy gourmet drizzle thingys you see at expensive restaurants, just for fun.

Serve over rice or noodles.