Honey Garlic Chicken Stir-Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
02 -
Salt, pepper, garlic powder for seasoning chicken
03 -
1 tbsp cornstarch
04 -
2 tbsp vegetable oil, divided
05 -
1 tsp sesame oil
06 -
1 medium zucchini, sliced
07 -
1⁄2 cup chopped bell pepper
08 -
1⁄2 white onion, chopped
09 -
3 cloves garlic, minced
10 -
1 tsp ginger, minced
→ Sauce
11 -
1⁄3 cup honey
12 -
1⁄4 cup low-sodium soy sauce
13 -
1⁄4 cup chicken broth
14 -
1 tbsp rice vinegar
15 -
1 tsp sesame oil
16 -
1⁄4 tsp red pepper flakes
17 -
1 tbsp cornstarch
# Instructions:
01 -
In a bowl, season the chicken with 1/2 tsp each salt, pepper, and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.
02 -
In another bowl, whisk together all the sauce ingredients until combined. Set aside.
03 -
Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat. Stir-fry the zucchini, bell pepper, and onion until tender-crisp, about 3-4 minutes. Remove vegetables and set aside.
04 -
Add the remaining 1 tbsp vegetable oil to the skillet. Cook the chicken in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and cook until fragrant, about 30 seconds.
05 -
Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally, about 1-2 minutes.
06 -
Return the vegetables to the skillet and toss to coat in the sauce. Cook until heated through, about 1 minute more.
07 -
Serve hot over rice and garnish with sesame seeds and green onions if desired.