Chicken Stir Fry Bowls

Ingredients

• 2 chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 small onion, thinly sliced
• 1 zucchini, sliced into half-moons
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sesame seeds (for garnish)
• Cooked rice (for serving)
• Fresh cilantro (for garnish)

Instructions

1. Prepare the sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and crushed red pepper flakes. Set aside.
2. Cook the chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Stir-fry the veggies: In the same skillet, add a little more oil if needed. Toss in the bell peppers, onion, zucchini, and garlic. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
4. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir to coat everything evenly. Let it simmer for another 2-3 minutes to heat through and allow the sauce to thicken slightly.
5. Assemble the bowls: Serve the stir-fry mixture over a bed of cooked rice. Garnish with sesame seeds and fresh cilantro.
6. Enjoy!