Ingredients
Scale
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or brown sugar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Slice the chicken into thin pieces and prepare the vegetables by slicing the zucchinis and red bell pepper (if using). Mince the garlic. In a mixing bowl, whisk together soy sauce, honey, and sesame oil.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the chicken, seasoning with salt and pepper; cook until golden brown (5–6 minutes). Remove from heat.
- In the same skillet, add another tablespoon of oil and sauté zucchini and red bell pepper until tender (about 3–4 minutes). Add garlic and cook for an additional 30 seconds.
- Return the chicken to the skillet with vegetables. Pour in the sauce mixture and toss to coat evenly. Cook for another 1–2 minutes until heated through.
- Garnish with sesame seeds and green onions before serving hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg