This dish is fast, punchy, and perfect for a weeknight. Serve this over Jasmine rice or chilled rice noodles. The sauce is savory enough to season the base, while the fresh ginger provides a "heat" that feels cooling in the summer sun.
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4
Ingredients
- 1 lb Chicken Breast or Thighs (cut into bite-sized pieces)
- 2 medium Zucchinis (cut into 1/4-inch thick half-moons)
- 1 Red Bell Pepper (sliced)
- Aromatics: 3 cloves garlic (minced), 1 tbsp fresh ginger (minced), 2 scallions.
- The Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp honey and 1 tsp cornstarch.
Preparation
- Velvet the Chicken: Toss your chicken pieces with 1 tsp of cornstarch and a splash of soy sauce. This creates a protective barrier that keeps the chicken incredibly tender.
- The High-Heat Sear: Heat a wok or large skillet over high heat with a tablespoon of oil. Sear the chicken until golden and cooked through (about 5-6 minutes). Remove and set aside.
- Flash-Fry the Zucchini: Add another splash of oil. Toss in the zucchini and bell peppers. Do not crowd the pan. Sauté for only 3 minutes. You want them "tender-crisp," vibrant green and still holding their shape.
- The Finish: Add the garlic, ginger, and white parts of the scallions. Cook for 30 seconds until fragrant. Return the chicken to the pan and pour over the sauce.
- Thicken: Toss everything for 1 minute until the sauce glazes the vegetables and thickens into a glossy coat.
