- Total time 25 minutes
- Portion size 4 servings
Cut chicken thighs into bite-size pieces. In large skillet or wok, heat half of the oil over medium-high heat; cook chicken, stirring, until golden, about 5 minutes. Remove chicken from skillet; set aside.
In same skillet, heat remaining oil over medium-high heat; cook onion, ginger and garlic, stirring, for 2 minutes.
Add green and red peppers, chili pepper and zucchini; cook, stirring occasionally, until vegetables are tender-crisp, about 3 minutes.
Meanwhile, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch and 3 tbsp water.
Stir sauce into skillet along with reserved chicken. Cook, stirring, until chicken is cooked through and sauce is thickened, about 2 minutes. Sprinkle with green onion, peanuts and cilantro (if using).
Nutritional facts PER SERVING: about
- Iron 1.5 mg
- Fibre 4 g
- Sodium 495 mg
- Sugars 18 g
- Protein 20 g
- Calories 365
- Total fat 20 g
- Cholesterol 65 mg
- Saturated fat 4 g
- Total carbohydrate 26 g