Ingredients
Scale
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or Shaoxing wine
- 1 1/2 pounds chicken breasts or thighs, cut into 1–2 inch pieces
- 1 tablespoon vegetable oil (plus more for searing)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 small zucchini, sliced
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 1 1/2 inches fresh ginger, grated
- 2 teaspoons cornstarch (for sauce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce (for sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (to taste)
- 1/2 cup chicken broth
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 1/2 cup roasted salted peanuts or cashews
- Green onions and sesame seeds for garnish
- Hot rice for serving
Instructions
- Marinate chicken in soy sauce, cornstarch, and sherry for 15 minutes.
- Prepare vegetables: chop bell peppers, zucchini, and onion.
- Mince garlic and grate ginger.
- Make sauce by whisking together cornstarch, vinegar, honey, soy sauce, hoisin, chili crisp, chicken broth, orange zest, and juice.
- Sear marinated chicken in a hot skillet until browned.
- Cook prepared vegetables until crisp-tender, then add garlic and ginger.
- Combine chicken and sauce in the skillet, adding peanuts or cashews for crunch.
- Garnish with green onions and sesame seeds, serve over hot rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinate chicken longer than 15 minutes for enhanced flavor.
Adjust chili crisp based on your spice preference.
Ensure skillet is hot before searing for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
- Cholesterol: 90