Instructions
Step 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 2 Add chicken pieces and cook until browned and fully cooked.
Step 3 Add minced garlic and sauté until fragrant.
Step 4 Stir in soy sauce, oyster sauce, honey, and brown sugar, mixing well to coat the chicken.
Step 5 Mix cornstarch with water and add to the pan, cooking until the sauce thickens and becomes glossy. Remove chicken and set aside.
Step 6 In the same pan, add remaining oil and sauté zucchini, mushrooms, and onions until tender and slightly caramelized.
Step 7 Season vegetables with salt and black pepper.
Step 8 Return chicken to the pan and toss everything together.
Step 9 Drizzle sesame oil and mix well.
Step 10 Serve the sticky garlic chicken and vegetables over warm rice.
Step 11 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Microwave in short intervals, stirring between each, until evenly heated.
Avoid overcooking to keep the chicken tender and vegetables slightly crisp.
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