Cooked - Honey Garlic Chicken Stir-fry - New Recipe

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Honey Garlic Chicken Stir-fry

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4.0

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

Salt, pepper, garlic powder for seasoning chicken

1 tbsp cornstarch

2 tbsp vegetable oil, divided

1 tsp sesame oil

1 medium zucchini, sliced

½ cup chopped bell pepper

½ white onion, chopped

3 cloves garlic, minced

1 tsp ginger, minced

⅓ cup honey

¼ cup low-sodium soy sauce

¼ cup chicken broth

1 tbsp rice vinegar

1 tsp sesame oil

¼ tsp red pepper flakes

1 tbsp cornstarch

In a bowl, season the chicken with ½ tsp each salt, pepper and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.
In another bowl, whisk together all the sauce ingredients until combined. Set aside.
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 veggies and set aside.
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.
Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally, about 1-2 minutes.
Return the veggies to the skillet and toss to coat in the sauce. Cook until heated through, about 1 minute more.
Serve hot over rice and garnish with sesame seeds and green onions if desired. Enjoy!

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