| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts cut into small cubs
- 1 tbsp ginger powder
- 2 Zucchini quartered and sliced
- 1 red bell pepper seeded and cut into 1-inch pieces
- 1 cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp honey
- sal and pepper
- 1 fresh lemon juice
Ingredients
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Instructions
- Season the chicken with lemon juice, salt, and pepper to taste.
- Heat the olive oil in a wok over medium-high heat.
- Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
- Add the ginger to the chicken and cook for 30 seconds more.
- Place the chicken mixture on a plate and cover with foil to keep warm.
- Add the zucchini and red bell pepper to the wok and cook for 3-4 minutes or until softened. Add the chicken back to the wok with the vegetables.
- In a bowl whisk together the chicken broth, honey and soy sauce.
- Pour the chicken broth mixture over the chicken and vegetables; cook until is reduce. Serve.