Description
A quick and easy one-pan dish featuring tender chicken, crisp zucchini, and a savory stir-fry sauce. Perfect for a weeknight meal over rice or noodles!
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Ingredients
Scale
For the Stir-Fry:
- 2 boneless, skinless chicken breasts (or thighs), cut into thin strips
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced (optional, for color and sweetness)
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for a sweeter taste)
- 1 tbsp rice vinegar (or lime juice for a tangy kick)
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch (to thicken the sauce)
- 1/2 tsp red pepper flakes (optional for spice)
Instructions
1. Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and red pepper flakes. Set aside.
2. Cook the Chicken:
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add chicken strips and cook for 4-5 minutes until golden brown.
- Remove from the pan and set aside.
3. Stir-Fry the Veggies:
- Add the remaining 1 tbsp oil to the pan.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add zucchini and bell pepper and cook for 3-4 minutes until slightly tender but still crisp.
4. Combine & Sauce:
- Return the cooked chicken to the pan.
- Pour in the stir-fry sauce and toss everything together.
- Cook for 2 more minutes until the sauce thickens and coats the ingredients.
5. Garnish & Serve:
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot over steamed rice or noodles.
Notes
Crispy Zucchini – Don’t overcook; keep it slightly crunchy!
Extra Flavor – Add a splash of sesame oil at the end.
Protein Swap – Try shrimp, tofu, or beef instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Asian-Inspired