Ingredients:
For the Sauce:
1/4 cup honey
2 tbsp soy sauce
1 tsp chili garlic sauce
For the Stir Fry:
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp corn starch
2 tbsp Land O Lakes Spreadable Butter with Olive Oil and Sea Salt, divided
1 tsp sesame oil
1 medium zucchini, sliced into half moons
1/2 cup chopped bell pepper
1/2 white onion, chopped
3 cloves minced garlic
1 tsp minced ginger
1/4 tsp sesame seeds
Directions:
In a small bowl, combine the sauce ingredients and set aside.
In another medium bowl, season the chicken with salt, garlic powder, and black pepper. Add the corn
starch and toss to coat evenly. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tbsp Land O Lakes® Spreadable Butter
with Olive Oil and Sea Salt. Stir-fry the zucchini, bell pepper, and onion in the skillet until the veggies are
lightly charred and tender. Remove from skillet and set aside.
Add the remaining 1 tbsp of butter with olive oil and sea salt to the skillet, along with the sesame oil
over medium-high heat. Cook the chicken in the hot skillet until golden brown on all sides and cooked
through. Add the garlic and ginger to the chicken and cook until fragrant, about 30 seconds.
Pour in the sauce ingredients and bring to a boil, stirring occasionally until the sauce thickens.
Return the veggies to the skillet and toss to coat and heat through. Garnish with sesame seeds and enjoy
over hot rice or noodles if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 350 kcal | Servings: 4
servings