Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small yellow onion, thinly sliced
  • 3 medium zucchini, sliced into 1/4-inch half-moons
  • 1 red bell pepper, sliced into strips
  • 2 scallions, chopped
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions:

  1. Prepare the mise en place: slice the chicken and vegetables, and whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat 1 tbsp of neutral oil in a wok or heavy-bottomed skillet over high heat until shimmering. Add chicken in a single layer; sear undisturbed for 2 minutes to form a golden-brown crust, then toss and cook for another 2-3 minutes until opaque. Remove chicken and set aside.
  3. Add the remaining 1 tbsp of oil to the hot pan. Stir-fry the sliced onion and the white parts of the scallions for 1 minute. Add the zucchini and bell peppers, stir-frying on high heat for 3-4 minutes until zucchini is vibrant green with slight charred edges. Stir in the minced garlic and grated ginger during the final 30 seconds.
  4. Return the cooked chicken to the pan. Give the glaze a final whisk and pour it over the mixture. Toss rapidly for 1-2 minutes until the sauce thickens into a glossy coating. Remove from heat immediately.