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 tbsp soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce, optional
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 tbsp vegetable oil for stir-frying
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Prep the ingredients: slice chicken and veggies. Mince garlic. Whisk together soy sauce, oyster sauce, honey, and sesame oil.
- Cook chicken: heat 1 tbsp oil in a skillet or wok over medium-high heat. Add chicken, season with salt and pepper, cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Cook veggies: add remaining oil, sauté zucchini and bell pepper 3–4 minutes until just tender. Add garlic and cook 30 seconds more.
- Combine and sauce: return chicken to the pan, pour in the sauce, toss to coat, cook 1–2 minutes until heated through.
- Serve: garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is.
Notes
- Adjust honey or brown sugar to taste for sweetness.
- Optional: add other vegetables like carrots or snap peas.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired