Instructions

• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
• Season 1 lb boneless skinless chicken breasts (cut into 1-inch pieces) with 1 pinch salt and 1 pinch pepper.
• Add the chicken to the hot pan in a single layer and cook, turning as needed, until browned and cooked through, about 4–6 minutes. Work in batches if the pan becomes crowded.
• Add 2 teaspoons minced ginger to the pan with the chicken and cook, stirring, for 30 seconds.
• Transfer the chicken to a plate and cover with foil to keep warm.
• Add 2 zucchini (quartered and sliced) and 1 red bell pepper (cored, seeded, and cut into 1-inch pieces) to the same pan. Cook, stirring occasionally, for 3–4 minutes or until the vegetables are softened.
• Return the chicken to the pan with the vegetables.
• In a bowl, whisk together 1/4 cup low-sodium chicken broth, 1/4 cup low-sodium soy sauce, and 3 tablespoons honey.
• Spoon out 1 tablespoon of that sauce mixture into a small bowl and whisk in 2 teaspoons cornstarch until smooth to make a slurry.
• Pour the remaining sauce mixture into the pan with the chicken and vegetables and cook for 30 seconds.
• Stir in the cornstarch slurry, bring the pan to a boil, and cook for about 1 minute, or until the sauce has just started to thicken.
• Sprinkle with 2 tablespoons sliced green onions and serve.