Description
Tender sliced chicken stir fried with crisp bell peppers and zucchini in a bold, savory Hunan-style sauce with just the right kick of heat. This quick and vibrant dish delivers restaurant-quality flavor right from your own kitchen.
Ingredients
Units
Scale
- 1 pound chicken breast, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium zucchini, thinly sliced
- 3 scallions, cut into 1 inch pieces
- 3 cloves garlic, minced
- 6 whole dried red chili peppers
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium high heat until very hot.
- In a bowl, mix soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and black pepper until smooth.
- Add vegetable oil to the hot skillet and swirl to coat evenly.
- Add sliced chicken and stir fry for 3 to 4 minutes until lightly browned. Remove and set aside.
- Add minced garlic and dried red chili peppers to the skillet and stir briefly until fragrant.
- Add red bell pepper, green bell pepper, and zucchini. Stir fry for 2 to 3 minutes until slightly tender but still crisp.
- Return the chicken to the skillet and pour in the prepared sauce. Toss everything together and cook for 2 to 3 minutes until the sauce thickens and coats the ingredients.
- Stir in scallions and cook for 30 seconds. Serve hot.
Notes
- Adjust the number of dried chili peppers to control the spice level.
- Slice the chicken evenly to ensure quick and uniform cooking.
- Do not overcrowd the pan to maintain proper stir fry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg