Honey Garlic Chicken or Tofu and Zucchini

Zucchini is one of those vegetables that’s easy to add to almost any meal, and it’s a great way to enjoy more fiber, vitamins, and minerals while supporting your overall health.

This quick, protein-packed recipe is perfect for busy weeknights and makes a delicious addition to your weekly meal rotation while zucchini is in season.

Tender chicken (or tofu) and fresh zucchini are cooked until lightly browned, then tossed in a flavorful honey garlic sauce with just the right touch of sweetness and spice.

For added crunch and healthy fats, sprinkle in a handful of walnuts if you’d like.

It’s a balanced meal that supports strength, recovery, and healthy aging, without spending hours in the kitchen.

Serves 4

Ingredients

Sauce

• ¼ cup hot honey (or regular honey + a dash of hot sauce)
• 3 tablespoons water
• 2 tablespoons soy sauce or tamari
• 2 teaspoons rice vinegar or apple cider vinegar
• 2 teaspoons cornstarch

Chicken (or Tofu) & Zucchini

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons olive oil
• ½ cup broken walnuts (optional)
• 1 pound (about 3 medium) zucchini, quartered lengthwise and cut into ½-inch pieces
• 2 medium scallions, thinly sliced (white and green parts separated)
• 1 tablespoon minced garlic
• Cooked rice, for serving

Instructions

Make the sauce

Whisk together the honey, water, soy sauce, vinegar, and cornstarch in a small bowl until smooth.

Cook the chicken (or tofu)

Pat the chicken dry with paper towels and cut into 1-inch pieces. Season with ½ teaspoon salt.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chicken in a single layer and cook until browned, about 5 minutes. Flip and cook for another 3–5 minutes until fully cooked.

If using walnuts, add them during the last few minutes to lightly toast.

Transfer the chicken and walnuts to a bowl.

Cook the zucchini

Add the remaining tablespoon of olive oil to the skillet.

Arrange the zucchini in an even layer and season lightly with salt.

Cook undisturbed for about 2 minutes until lightly browned, then toss and cook another minute until tender-crisp.

Stir in the garlic and the white parts of the scallions.

Cook for about 30 seconds until fragrant.

Finish the dish

Return the chicken (or tofu) and any juices to the skillet.

Stir the sauce again and pour it into the pan.

Cook, stirring frequently, for 1–2 minutes until the sauce thickens and coats everything evenly.

Serve over cooked rice and garnish with the green parts of the scallions.

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