Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- Sesame seeds and chopped cilantro for garnish
Instructions
- Season chicken pieces with black pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden brown. Remove and set aside.
- In the same skillet, add garlic and ginger, sauté 30 seconds until fragrant.
- Stir in honey, soy sauce, rice vinegar, and sriracha. Bring to a simmer.
- Add chicken back to the skillet, toss to coat in sauce. Cook 2 minutes.
- Add bell peppers and zucchini, cook 3–4 minutes until crisp-tender.
- Garnish with sesame seeds and cilantro before serving.
Notes
- For extra crispiness, broil for 2 minutes after saucing.
- Gluten-free option: use tamari instead of soy sauce.
- Meal prep friendly—stores well in fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup chicken with vegetables
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
