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A vibrant skillet of Chicken Zucchini Stir Fry with glossy brown sauce and red pepper flakes

Chicken Zucchini Stir Fry

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breast, sliced into thin strips
  • 2 medium zucchinis , sliced into half-moons
  • 2 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tablespoon hone y
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarc h
  • 1 tablespoon cold water

Method
 

  1. In a small bowl, whisk together the soy sauce, honey, toasted sesame oil, and red pepper flakes.
  2. In a separate small container, mix the cornstarch and water to create a slurry and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
  4. Add the chicken strips and stir fry until browned and fully cooked, approximately 5 minutes. Remove chicken from the pan and set aside.
  5. Add the remaining 1 tablespoon of oil to the pan.
  6. Add the zucchini and stir fry for 3 minutes until tender-crisp.
  7. Add the garlic and ginger to the zucchini and cook for 30 seconds until fragrant.
  8. Return the cooked chicken to the pan and pour the soy sauce mixture over the ingredients.
  9. Add the cornstarch slurry to the pan and toss constantly for 1 minute until the sauce has thickened and coated the chicken and vegetables.