Zucchini Chicken Mix (Printer-Friendly Layout)
Chicken sizzled up with zucchini and colorful bell pepper in a quick tasty sauce. Dinner’s done fast, full of flavor, and nice and easy.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 red bell pepper, cut into strips
02 -
2 zucchinis, sliced into half-circles
03 -
450 g chicken breast or thigh, boneless and sliced thin
→ Aromatics and Seasonings
04 -
Black pepper, for seasoning
05 -
Salt, to taste
06 -
2 tablespoons of your favorite vegetable oil
07 -
1 teaspoon of sesame oil
08 -
1 tablespoon honey or brown sugar—pick what you like
09 -
1 tablespoon oyster sauce
10 -
2 tablespoons soy sauce or tamari (for wheat-free)
11 -
3 garlic cloves, chopped up
→ Garnishes
12 -
Chopped green onions for topping
13 -
Sesame seeds to sprinkle on top
# Step-by-Step Instructions:
01 -
Cut the bell pepper into strips first. Slice the zucchinis into thick half-moons next. Then slice chicken thin. Chop up your garlic. In another bowl, mix up honey, oyster sauce, sesame oil, and soy sauce.
02 -
Drizzle one tablespoon oil into your wok or skillet, get it nice and hot, then add chicken slices. Sprinkle with salt and pepper. Stir it around till it looks cooked and just starts to brown, usually 5 or 6 minutes. Scoop chicken out onto a plate—keep it nearby.
03 -
Pour the rest of your oil in the hot pan. Toss in zucchini and bell pepper slices. Stir now and then for 3 or 4 minutes until they soften up just a bit. Toss garlic in for half a minute so it smells amazing.
04 -
Throw cooked chicken back into the pan with veggies. Pour over the sauce and mix everything together till every bite is coated. Let it cook a minute or two so it's all steamy and mixed.
05 -
Spoon onto plates. Top with green onion slices and a shower of sesame seeds. Dig in right away, or pile it onto noodles or rice if that's your vibe.
# Extra Tips and Tricks:
01 -
Cut your veggies and chicken the same size so they cook even and look great.
02 -
Use tamari and skip oyster sauce if you want to keep it wheat-free.