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In a medium bowl, combine the diced chicken breast with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and set aside to marinate for at least 15 minutes while you prepare the vegetables and sauce.
In a separate small bowl, whisk together the bone broth, 1/4 cup soy sauce, rice vinegar, chili garlic sauce, sesame oil, 1 tablespoon cornstarch, and granulated sugar until smooth. Set the sauce aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the julienned carrots, sliced zucchini, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to soften slightly but are still crisp-tender.

Add the minced garlic, grated fresh ginger, and sliced red bell pepper (if using) to the wok. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

Remove from heat. Garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally over steamed rice.


In a medium bowl, combine the diced chicken breast with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and set aside to marinate for at least 15 minutes while you prepare the vegetables and sauce.
In a separate small bowl, whisk together the bone broth, 1/4 cup soy sauce, rice vinegar, chili garlic sauce, sesame oil, 1 tablespoon cornstarch, and granulated sugar until smooth. Set the sauce aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the julienned carrots, sliced zucchini, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to soften slightly but are still crisp-tender.

Add the minced garlic, grated fresh ginger, and sliced red bell pepper (if using) to the wok. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

Remove from heat. Garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally over steamed rice.
