We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season chicken with salt, pepper, garlic powder, and onion powder, then coat with cornstarch.
Heat avocado oil and sesame oil in a large sauté pan over medium heat.
Add chicken to the pan and sauté until golden brown, then remove from the pan.
Add onion, bell pepper, zucchini, garlic, and ginger paste to the pan and sauté until fragrant.
Add all sauce ingredients into a bowl and whisk to combine.
Add chicken back to the pan along with the sauce and cook until bubbly.
Lower heat slightly and simmer until the sauce is thickened and reduced.
Want to keep this recipe for later? We can email it to you!
For a spicier dish, increase the amount of red pepper flakes.
Can I use a different oil instead of avocado oil?
Yes, you can use any neutral oil like canola or vegetable oil.
Is there a substitute for rice vinegar?
You can use apple cider vinegar or white vinegar as a substitute.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will add more flavor.
How do I know when the chicken is cooked?
The chicken should be golden brown and no longer pink inside.
Can I make this dish vegetarian?
Yes, you can substitute the chicken with tofu or more vegetables.
