Honey Garlic Chicken or Tofu and Zucchini
- Willow Tree Studios
- 16 minutes ago
- 2 min read
Zucchini is versatile for use in all kinds of dishes. This recipe, adapted from thekitchen.com, is fast, easy, and packed with protein. Add it to your weekly rotation while zucchini crops are flourishing.
Bite-sized pieces of zucchini and chicken are cooked separately in single layers in a lightly oiled skillet, then simmered in sauce with a tingle of hot spice. For extra crunch, toss in a handful of walnuts. You can sub cubes of tofu for the chicken. Serves 4. – Susan Puckett
Sauce
¼ cup hot honey (or regular honey + a dash of hot sauce)
3 tablespoons water
2 tablespoons soy sauce or tamari
2 teaspoons rice vinegar or apple cider vinegar
2 teaspoons cornstarch
Chicken (or Tofu) and Zucchini
1pound boneless, skinless chicken thighs
1 teaspoon kosher salt, plus more, as needed
2 tablespoons olive oil
½ cup broken walnuts (optional)
1 pound (about 3 medium) zucchini, quartered lengthwise and cut crosswise in 1/2 -inch-thick pieces
2 medium scallions, thinly sliced, white and green parts kept separate
1 tablespoon minced garlic
Cooked rice for serving
Instructions
1.Make the sauce: Place honey, water, soy sauce, vinegar and cornstarch in small bowl and whisk until blended.
2. Chicken and zucchini: Pat chicken dry with paper towels and cut into 1-inch pieces. Season with ½ tsp salt.
3. Heat 1 tbsp oil in large, heavy skillet over medium-high heat until shimmering. Add chicken in a single layer and cook until browned on one side, about 5 minutes. Then flip, adding walnuts to skillet if desired, and cook 3 to 5 minutes longer, until browned on the other. Transfer to bowl.
4. Drizzle remaining tbsp oil into skillet and add zucchini in even layer. Season with salt and cook, undisturbed, until it begins to brown on bottom, about 2 minutes. Toss and cook for 1 minute more, until tender-crisp.
5.Stir in minced garlic, sliced whites of scallions. Cook until fragrant, about 30 seconds.
6. Return chicken and any juices to ppan. Stir sauce and add to pan. Cook, stirring often, until sauce thickens and chicken is cooked through, 1 to 2 minutes.
6. Serve over rice. Garnish with scallion greens.