Description
A Thai-inspired stir fry with juicy chicken, crisp vegetables, and a glossy soy-honey glaze. Perfect for busy weeknights when you need a flavorful, low-effort meal.
Ingredients
1½ lb boneless chicken breast, sliced into ¼” strips
2 medium zucchini, sliced into half moons
1 red bell pepper, seeds removed
3 cloves garlic, pressed
1 tsp grated ginger
¼ cup soy sauce (sub tamari for gluten-free)
2 tbsp honey (sub maple syrup for vegan)
2 tbsp cornstarch
2 cups vegetable broth
1 tsp black pepper
1 tsp red pepper flakes (adjust to taste)
1 tbsp sesame oil (or other high-heat oil)
Instructions
Prepare the Sauce: Whisk soy sauce, honey, cornstarch, broth, pepper, and red pepper flakes. Set aside
Heat wok or skillet to 300°F. Add 1 tbsp sesame oil and cook chicken in single layer until golden (5-6 mins). Transfer to plate
Rest skillet until shimmering (~60 sec). Add remaining 1 tbsp sesame oil, garlic, and ginger. Sauté 30 sec, then add zucchini and bell pepper. Cover for 30 sec mid-cook
Return chicken to skillet. Pour in sauce. Simmer 2-3 mins until glaze thickens
Serve over steamed rice. Garnish with green onions and sesame seeds
Notes
Use garlic press for smooth paste
Microplane grater gives best ginger texture
Can substitute vegetable broth for chicken broth
Use tamari for gluten-free version
Cauliflower rice is great low-carb option
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg