Ingredients
Scale
For the marinade:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or sherry as an alternative)
- 1 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
For the stir-fry:
- 1 tablespoon vegetable oil (plus extra for cooking chicken)
- 1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 2 small zucchini, halved lengthwise and chopped into bite-sized pieces
- 1/2 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2-inch piece of fresh ginger (about 1 tablespoon), minced
For the sauce:
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (adjust to your spice preference)
- 1/2 cup chicken broth (or water mixed with chicken bouillon)
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice (about half an orange)
For serving and garnishing:
- 1/2 cup roasted salted peanuts (or cashews for a softer crunch)
- Chopped green onions
- White sesame seeds
- Hot rice (white, brown, or cauliflower rice)
Instructions
- Marinate the Chicken:
- In a medium bowl, combine soy sauce, cornstarch, and Shaoxing wine.
- Add the chicken pieces and toss to coat. Let it sit at room temperature for 15 minutes while you prep the veggies and sauce.
- Prepare the Vegetables:
- Chop the bell peppers into bite-sized squares. Slice zucchini into quarters and cut them into 2-inch pieces. Finely chop the onion.
- Mince the garlic and ginger. Keep the aromatics separate from the veggies, as they’ll be added at different stages.
- Mix the Sauce:
- In a small bowl, whisk together cornstarch, balsamic vinegar, honey, soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and orange juice.
- Set the sauce aside for easy pouring during cooking.
- Sear the Chicken:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- Working in batches, add chicken pieces to the skillet in a single layer. Sear for 2-3 minutes per side until golden brown and cooked through.
- Remove the chicken and set it aside on a plate.
- Cook the Vegetables:
- In the same skillet, add another tablespoon of vegetable oil. Toss in the bell peppers, zucchini, and onion. Stir-fry for 2-3 minutes until crisp-tender.
- Add the minced garlic and ginger, cooking for another 1-2 minutes.
- Combine and Finish:
- Return the seared chicken to the skillet. Pour in the prepared sauce, stirring to coat all ingredients evenly.
- Toss in roasted peanuts and cook for an additional 1-2 minutes until everything is heated through and the sauce thickens slightly.
- Garnish and Serve:
- Sprinkle chopped green onions and sesame seeds over the dish. Serve hot with your choice of rice.
Notes
- How to Know When Chicken Is Done: Use a meat thermometer to check for an internal temperature of 160°F. Alternatively, cut a piece in half to ensure it’s no longer pink in the center.
- Prevent Soggy Veggies: Stir-fry the vegetables on high heat and avoid overcrowding the pan. This ensures they stay crisp-tender.
- Adjusting the Heat Level: Start with a small amount of chili crisp, and gradually increase to match your spice tolerance. Remember, you can always drizzle more on your plate later!
- Efficient Prep: Chop all your vegetables and measure out the sauce ingredients before you start cooking. Stir-fries cook quickly, so having everything ready is key.
- Thickening the Sauce: If your sauce doesn’t thicken as expected, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes