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I love an easy 30-minute dinner, and this honey garlic chicken stir fry is just that! The chicken thighs are trimmed and diced, then tossed with garlic powder, onion powder, salt, pepper, and cornstarch for a flavorful coating. Cooked until browned, the chicken is paired with tender sautéed vegetables like onion, orange bell pepper, and zucchini, along with garlic and ginger paste for added aroma. The sauce, a mix of soy sauce, chicken broth, honey,...
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Trim and dice chicken thighs, then toss with garlic powder, onion powder, salt, pepper, and cornstarch.
Heat avocado oil and sesame oil in a large sauté pan.
Cook chicken until the outside is browned and remove from the pan.
Add onion, bell pepper, zucchini, garlic, and ginger paste to the pan, and sauté until vegetables are tender.
Whisk together soy sauce, chicken broth, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes in a separate bowl.
Add chicken back to the pan along with the sauce, and simmer until the sauce is thickened.
Serve with rice and top with sesame seeds and green onions.
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You can substitute chicken thighs with chicken breast if preferred.
For extra heat, increase the amount of red pepper flakes in the sauce.
Use fresh ginger instead of ginger paste for a more robust flavor.
Make sure to whisk the sauce thoroughly to avoid lumps from the cornstarch.
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used as a substitute for chicken thighs.
How do I make the sauce thicker?
Ensure the cornstarch is whisked thoroughly into the sauce ingredients before adding it to the pan.
Can I use other vegetables?
Absolutely! Broccoli, snap peas, or carrots would work well in this stir fry.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
Can I make this ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and cook the vegetables fresh when ready to serve.
