Ingredients
Scale
- 1lb boneless, skinless chicken thighs– cut into bite-sized pieces
- Salt, pepper, and garlic powder– ½ tsp each, for seasoning chicken
- 1 tbspcornstarch
- 2 tbspvegetable oil, divided
- 1 tspsesame oil
- 1medium zucchini– sliced
- ½ cupchopped bell pepper– use any color you prefer for added sweetness
- ½white onion– chopped
- 3cloves garlic– minced
- 1 tspginger– minced
- ⅓ cuphoney
- ¼ cuplow-sodium soy sauce
- ¼ cupchicken broth
- 1 tbsprice vinegar
- 1 tspsesame oil
- ¼ tspred pepper flakes– optional, for a bit of heat
- 1 tbspcornstarch
Instructions
- In a large bowl, add the chicken pieces. Season with ½ tsp each of salt, pepper, and garlic powder.
- Sprinkle 1 tbsp of cornstarch over the chicken, and toss until evenly coated. Set aside.
- In a medium bowl, whisk together all the sauce ingredients until well combined. Set aside.
- Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat.
- Add the sliced zucchini, bell pepper, and chopped onion. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.
- Remove the veggies from the skillet and set them aside.
- In the same skillet, add the remaining 1 tbsp vegetable oil.
- Add the chicken in a single layer and cook for about 2-3 minutes per side or until browned.
- Add the minced garlic and ginger, cooking until fragrant, about 30 seconds.
- Pour the prepared sauce into the skillet with the chicken, bringing it to a boil.
- Allow the sauce to simmer until it thickens, stirring occasionally for about 1-2 minutes.
- Return the vegetables to the skillet and toss to coat everything in the sauce.
- Cook for an additional minute until heated through.
Notes
Use Fresh Ingredients: Fresh garlic and ginger bring a more robust flavor, elevating the dish.
Adjust Sweetness: For those who prefer a less sweet profile, reduce the honey by half and add a splash of extra soy sauce.
Vegetable Variety: Swap zucchini and bell peppers with broccoli, snap peas, or mushrooms for different textures and flavors.