Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
- 3 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon cornstarch (optional, for a thicker sauce)
- Sliced green onions and sesame seeds for garnish
Instructions
- Step 1: Preparation. Start by slicing your chicken into uniform pieces so they cook evenly. Slice the zucchini into half-moon shapes, ensuring they are about half an inch thick to maintain a nice crunch. In a small bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, ginger, and cornstarch. Set this sauce aside so it is ready to pour as soon as the pan is hot.
- Step 2: Searing the Chicken. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Let them sear undisturbed for about 3 minutes to get a golden-brown crust. Stir and continue cooking for another 2-3 minutes until the chicken is cooked through. Remove the chicken from the pan and set it aside on a plate.
- Step 3: Sautéing the Zucchini. Add the remaining tablespoon of oil to the same skillet. Toss in the zucchini slices. Sauté for about 3 to 4 minutes. You want the zucchini to be tender but still have a slight snap; overcooking will make it mushy. If you like a bit of spice, sprinkle the red pepper flakes over the zucchini during the last minute of cooking.
- Step 4: Combining and Thickening. Add the cooked chicken back into the skillet with the zucchini. Pour the prepared sauce over the mixture. Toss everything together constantly for 1-2 minutes. The sauce will bubble and begin to thicken, coating every piece of chicken and zucchini in a glossy glaze. Remove the pan from the heat immediately once the sauce reaches your desired consistency.
- Step 5: Plating. Transfer the stir fry to a large serving bowl or individual plates. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while hot, either on its own or over a bed of steamed jasmine rice or cauliflower rice.
- Cook Time: 25 minutes