Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp cracked black pepper
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 medium zucchini, sliced into 1/2-inch half-moons
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced (whites and greens separated)

Instructions:

  1. In a medium bowl, toss 1 lb sliced chicken breast with 1 tbsp reduced-sodium soy sauce, 1 tsp cornstarch, and 1/4 tsp cracked black pepper; let marinate for 5-10 minutes.
  2. In a small bowl, whisk together 1/4 cup reduced-sodium soy sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp toasted sesame oil, and 1 tsp cornstarch until the cornstarch is fully dissolved.
  3. Slice 2 medium zucchini into 1/2-inch half-moons.
  4. Heat 1 tbsp avocado oil in a wok or large skillet over medium-high heat until shimmering.
  5. Add the marinated chicken in a single layer; sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until cooked through and reaching an internal temperature of 165°F (74°C).
  6. Remove the chicken from the pan and set aside on a plate.
  7. Add the remaining 1 tbsp avocado oil to the pan; sauté 3 cloves minced garlic, 1 tbsp grated fresh ginger, and the white parts of 2 sliced green onions for 30 seconds until fragrant.
  8. Add the sliced zucchini to the pan; stir-fry over high heat for 3-5 minutes until the edges are golden but the center remains crisp. Cook in batches if they don't fit in one layer.
  9. Return the cooked chicken to the pan, pour the whisked sauce over the mixture, and toss constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.
  10. Remove from heat and garnish with the green onion tops.