Ingredients
1tbspvegetable oil
1lbchicken breastsboneless and skinless, cut into 1-inch pieces
2tspgingerminced
2zucchiniquartered and sliced
1red bell peppercored, seeded and cut into 1-inch pieces
⅙cuplow sodium chicken broth
¼cuplow sodium soy sauce
3tbsphoney
2tspcornstarch
2tbspgreen onionssliced
saltto taste
pepperto taste
Preparation
Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
Add the chicken to the pan in a single layer and cook until browned. Work in batches, if needed.
Add the ginger to the chicken and cook for 30 seconds more.
Place the chicken mixture on a plate and cover with foil to keep warm.
Add the zucchini and red bell pepper to the pan and cook for 3 to 4 minutes, or until softened. Add the chicken back to the pan with the vegetables.
In a bowl, whisk together the chicken broth, honey, and soy sauce.
In a small bowl, mix the cornstarch with a tablespoon of cold water.
Pour the chicken broth mixture over the chicken and vegetables and cook for 30 seconds.
Add the cornstarch and bring to a boil.
Cook for 1 more minute or until the sauce has just started to thicken.
Sprinkle with green onions and serve.
