Description
A quick and delicious stir-fry featuring chicken and zucchini, garnished with sesame seeds and green onions.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (thinly sliced or thighs)
- 2 medium zucchinis (sliced into half-moons)
- 1 red bell pepper (optional, sliced)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for richness)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for stir-frying)
- Salt and pepper (to taste)
- Sesame seeds and green onions (for garnish)
Instructions
- Slice chicken thinly against the grain and cut zucchini into half-moons. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked, about 5 to 6 minutes. Remove and set aside.
- Add remaining oil to the pan. Saute zucchini and bell pepper until just tender, about 3 to 4 minutes. Add garlic and cook 30 seconds more until fragrant.
- Return chicken to the pan. Pour in the sauce and toss to coat everything evenly. Cook for 1 to 2 more minutes until heated through and well coated.
- Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is.
Notes
- This dish is versatile; feel free to add other vegetables of your choice.
- Serve it over rice, noodles, or on its own as a low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg