Description
Quick, flavorful, and colorful! This Chicken Zucchini Stir Fry comes together faster than delivery and tastes even better.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into ½-inch strips
- 2 medium zucchini (about 1 lb/450g), sliced into half-moons
- 1 medium red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegetable oil, divided
- ¼ cup (60ml) low-sodium soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup (60ml) chicken broth
- ¼ teaspoon red pepper flakes (optional)
- 3 green onions, sliced diagonally
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and chicken broth until smooth. Set aside.
- Pat chicken strips dry with paper towels and season with a pinch of salt and pepper. Heat 2 tablespoons oil in a wok or large skillet over high heat until shimmering.
- Add chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook 2-3 minutes more until just cooked through. Transfer to a plate.
- Add remaining oil to the pan. Add ginger and garlic, stirring for 30 seconds until fragrant.
- Add zucchini and bell pepper. Stir fry for 2-3 minutes until vegetables are slightly tender but still crisp.
- Return chicken to the pan. Whisk sauce again and pour into the pan with red pepper flakes if using.
- Toss everything together and cook for 1-2 minutes until sauce thickens and coats all ingredients.
- Remove from heat, sprinkle with green onions and sesame seeds. Serve immediately over rice.