Description
A quick, harmonious blend of savory chicken and crisp zucchini in a glossy, umami-rich sauce. Ready in 20 minutes, this vibrant stir-fry is both nutritious and adaptable to your pantry preferences.
Ingredients
1 lb boneless skinless chicken breast or thighs, thinly sliced
2 medium zucchinis, sliced into half-moons
1 red bell pepper (optional), sliced into matchsticks
3 cloves garlic, minced
3 tablespoons soy sauce (low sodium recommended)
1 tablespoon honey or agave syrup
1 teaspoon sesame oil
1 tablespoon cornstarch
1/4 cup water or vegetable broth
Instructions
Preheat a large skillet or wok over medium-high heat.
Add 1 tablespoon neutral oil (e.g., canola or avocado) and sauté chicken until browned and nearly cooked through.
Push chicken to one side; add garlic and cook for 30 seconds.
Add zucchini and bell pepper (if using), stir-frying for 3-4 minutes until tender-crisp.
In a small bowl, whisk soy sauce, honey, and sesame oil into the skillet.
Stir in cornstarch and water mixture to thicken the sauce.
Combine everything and cook for 1-2 minutes until chicken is fully cooked and sauce is glossy.
Serve immediately, optionally over rice, noodles, or quinoa.
Notes
For extra texture, add toasted water chestnuts or shredded carrots.
Use chicken thighs for more moisture and flavor.
Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 1500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg