Ingredients
- 2 chicken breasts, sliced
- 2 zucchinis, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, until browned and fully cooked.
- Add Vegetables: Add the minced garlic and sliced zucchini to the skillet. Cook for another 3-4 minutes until the zucchini is tender.
- Make the Sauce: Stir in the soy sauce, oyster sauce, honey, and red pepper flakes (if using). Cook for 2-3 minutes, letting the sauce thicken slightly.
- Season and Serve: Season with salt and pepper to taste, and serve hot over rice or noodles for a complete meal.
Notes
- Add More Veggies: Add bell peppers, carrots, or snap peas for added texture and color.
- Spicy Version: Increase the red pepper flakes or add hot sauce for an extra kick.
- Low-Carb Option: Serve the stir fry over cauliflower rice or zucchini noodles for a lighter, low-carb meal.
- Vegan Version: Substitute chicken with tofu or tempeh, and use a vegan oyster sauce for a plant-based option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten Free
