Begin by gathering all your ingredients. Cut the chicken into bite-sized pieces, quarter and slice the zucchini, and prepare the red bell pepper. Mince the ginger and slice the green onions. Having everything ready will streamline your cooking process.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Ensure the oil is hot before adding the chicken to get a nice sear.
Add the chicken pieces to the skillet in a single layer. Season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced ginger, zucchini, and red bell pepper. Sauté for about 3-4 minutes until the vegetables are tender-crisp. The ginger will infuse the oil with its aromatic flavor.
In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until smooth. This mixture will create a glossy sauce that clings to the chicken and vegetables.
Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat. Sprinkle the sliced green onions over the top for a fresh crunch. Serve your Honey Soy Chicken over rice or noodles, and enjoy the delightful medley of flavors!
