Chicken Veg Recipe

Trim and cut chicken

Pat the chicken thighs dry with paper towels. Trim excess fat and cut into 1-inch bite-size pieces.

Season chicken

Place the chicken pieces in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tablespoon of olive oil and toss to coat.

Mix marinade

In a separate small bowl whisk together soy sauce, rice vinegar, honey, lemon juice, and sesame oil until honey is dissolved.

Pour half of the marinade over the chicken, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). Reserve the remaining marinade for later.

While the chicken marinates, wash and prepare the vegetables: thinly slice the onion, seed and slice the red bell pepper, halve and slice the zucchini, halve the baby carrots, and cut the broccoli into small florets so they cook evenly.

Pat the vegetables dry if necessary so they sauté rather than steam.

Heat pan

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Brown chicken

Add the marinated chicken in a single layer (work in batches if needed) and cook without moving for 2 minutes to develop color. Stir and continue cooking until chicken is cooked through and no longer pink in the center, about 3–4 more minutes. Transfer chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan. Add the minced garlic and sliced onion; sauté 1–2 minutes until fragrant and the onion begins to soften.

Cook vegetables

Add the carrots and bell pepper and sauté 2–3 minutes. Add broccoli and zucchini and sauté another 3–4 minutes until vegetables are crisp-tender. Season lightly with 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. If vegetables are browning too quickly, add 1–2 tablespoons of water or chicken stock to deglaze and steam briefly.

Return chicken to pan

Return the cooked chicken to the skillet with the vegetables and stir to combine.

Thicken sauce

In a small bowl whisk together the reserved marinade, chicken stock (or water), and cornstarch until smooth. Pour this mixture into the skillet and stir well. Bring to a gentle simmer; the sauce will thicken in 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes for heat.

Once the sauce coats the chicken and vegetables and reaches a glossy consistency, remove from heat.

Transfer Chicken Veg to a serving platter or individual plates. Sprinkle with chopped parsley or cilantro and toasted sesame seeds if using. Serve immediately with lemon wedges on the side to squeeze over just before eating.

Suggested serving: serve over steamed rice, quinoa, or noodles to absorb the sauce.