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 the chicken: heat 1 tbsp oil in skillet/wok over medium-high heat, season chicken with salt and pepper, cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Cook the veggies: add remaining oil, sauté zucchini and bell pepper 3–4 minutes until tender, add garlic for 30 seconds.
- Combine and add sauce: return chicken to pan, pour sauce over, 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
- Oyster sauce is optional and adds richness.
- Adjust sweetness or soy sauce to taste.
- For gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg