Stir-Fry Ingredients:
1 pound chicken thighs or breast, cut into bite sized pieces
½ zucchini, cubed
2 Tablespoons oil, divided
1 Tablespoon, butter
1 cup broccoli florets
1 small carrot, julienned
½ red bell pepper, sliced
4 garlic cloves, minced
½ white onion, cubed
½ cup chopped peanuts
Green onions for garnish
Sesame seeds for garnish
Stir-Fry Sauce Ingredients:
½ cup chicken broth
¼ cup water
¼ cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon cornstarch
½ teaspoon ground ginger
1 teaspoon Aleppo pepper
Directions:
1. Cut chicken into bite sized pieces. Cut vegetables into bite sized pieces about the same size as the chicken.
2. Combine all the ingredients for the sauce in a bowl.
3. In a large pan or wok heat 1 Tablespoon oil on medium high heat. Add chicken and cook until browned, stir as needed. Once the chicken is browned and cooked through, remove from the pan, and set aside.
4. Add the remaining oil and butter to the skillet with the zucchini, bell pepper, onion, broccoli, and carrots. Cook until the vegetables are tender crisp, stirring often.
5. Add chicken back to the pan. Add the garlic and cook for 1 minute.
6. Add the peanuts and then pour the sauce into the pan and bring to a boil. Turn down the heat and let simmer until the sauce thickens. Stir to make sure that the chicken and vegetables are coated with the sauce. Garnish with green onions and sesame seeds.
7. Serve over rice or rice noodles
