Ingredients
- 1 pound chicken breast cut into strips
- ¼ cup + 2 teaspoons cornstarch divided
- 2 tablespoons vegetable oil divided
- Salt to taste
- 2 cups broccoli florets
- 1 red pepper diced
- 2 cups zucchini peeled and cut into wheels
- 2 cloves garlic crushed
- ½ cup chicken stock
- 1 teaspoon honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
Instructions
- Coat the chicken with ¼ cup of cornstarch.
- Heat a nonstick pan over medium-high heat, and add half of the vegetable oil. Fry the chicken for about 2 minutes on each side until golden brown. Sprinkle with a pinch of salt, then remove from the pan and set aside.
- Drizzle the remaining oil into the pan, followed by the broccoli, red pepper, zucchini, and garlic. Sauté for around 5 to 6 minutes.
- Return the chicken to the pan and gently toss everything together.
- In a small bowl, combine the chicken stock, remaining 2 teaspoons cornstarch, honey, soy sauce, and rice vinegar.
- Slowly pour the soy sauce mixture into the pan with the chicken and vegetables, stir, and allow the sauce to thicken and become sticky, about 2 minutes. Serve immediately with rice, if desired.
