Description
A quick and delicious chicken stir fry with zucchini and bell peppers, coated in a savory sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, optional, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish
Instructions
- Start by slicing the chicken and vegetables. In a small bowl, combine the soy sauce, oyster sauce, honey, and sesame oil; whisk and set aside.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
- In the same pan, add the remaining oil. Toss in the zucchini and bell pepper (if using), sauté for 3-4 minutes until tender. Add the garlic and cook for an additional 30 seconds.
- Return chicken to the pan, pour the sauce over everything, toss to coat, and cook for an additional 1-2 minutes until heated through.
- Garnish with sesame seeds and green onions. Serve hot!
Notes
Customize by adding different vegetables or proteins. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg