A quick and flavorful dish packed with tender chicken, crisp vegetables, and a bold spicy sauce—perfect for busy weeknights.

Scale

500 g chicken breast, sliced

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

150 g broccoli florets

1 zucchini, sliced

3 cloves garlic, minced

1 tablespoon ginger, grated

60 ml soy sauce

2 tablespoons chili sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

120 ml water

1 tablespoon cornstarch

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Toss chicken with cornstarch.

Mix all sauce ingredients in a bowl.

Heat oil and cook chicken until golden, then remove.

Stir fry garlic, ginger, and vegetables.

Return chicken, add sauce, and cook until thickened.

Serve hot with rice or noodles.

Adjust spice level by modifying chili sauce. Use fresh vegetables for best texture. Avoid overcrowding the pan for optimal stir fry results.