Teriyaki Chicken Stir-Fry

In a small bowl, whisk together soy sauce, honey, orange juice, brown sugar, sesame oil, garlic, ginger and corn starch. Set aside.

In a large nonstick skillet, heat olive oil over medium heat. Season chicken with salt and pepper and add it to the hot skillet. Cook for 1–2 minutes on each side until no pink remains. Add zucchini, broccoli and red pepper and continue cooking, stirring occasionally, for 4–5 minutes until vegetables are crisp-tender and chicken is cooked through.

Whisk sauce together again and add it to the skillet, stirring to coat everything. Cook for another 1–2 minutes until sauce is heated through and slightly thickened. It doesn’t thicken much, just very slightly.

Serve over hot rice. Sprinkle with green onions if desired.