Prep the chicken and veggies

Start by slicing your chicken breast into bite-sized pieces and seasoning them with a pinch of salt and pepper. Then, prep your zucchini, bell pepper, and garlic so everything is ready when it’s time to cook.

Cook the chicken

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the pan and set it aside.

Sauté the veggies

In the same skillet, add the remaining tablespoon of oil. Toss in the zucchini, bell pepper, and garlic. Sauté for 3–4 minutes, stirring frequently, until the veggies are crisp-tender.

Make the sauce

While the veggies cook, whisk together the soy sauce, honey, sesame oil, and cornstarch mixture in a small bowl. Adjust seasonings as needed.

Combine and finish

Return the chicken to the skillet and pour the sauce over everything. Stir well to coat, allowing the sauce to simmer for 1–2 minutes until slightly thickened. Sprinkle with red pepper flakes if you like a bit of heat.

Serve and enjoy

Remove from heat and garnish with sesame seeds and green onions