Description
A quick, protein-packed dish featuring tender chicken and crisp zucchini in a savory-sweet sauce. Light, nourishing, and ready in under 20 minutes, it’s perfect for health-conscious meals.
Ingredients
1 lb (450g) boneless, skinless chicken breast, thinly sliced
2 medium zucchinis, cut into half-moons
2 cloves garlic, minced
1 tablespoon sesame oil (or neutral oil)
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 red bell pepper, sliced (optional)
2 green onions, thinly sliced (for garnish)
Instructions
Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant. Add chicken and cook until browned and nearly cooked through.
Remove chicken, add zucchini, and red bell pepper (if using). Stir-fry for 3-4 minutes until zucchini begins to soften.
Return chicken to the pan. Add soy sauce, honey, and stir to coat. Cook for 2-3 minutes until chicken is fully cooked and sauce thickens slightly.
Garnish with green onions before serving.
Notes
Serve with steamed quinoa or jasmine rice if desired.
Substitute red bell pepper with mushrooms or snap peas as alternatives.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg