📖 Instructions

1. First things first, get everything prepped! Chop the zucchini into half-moons, slice the bell peppers, mince the garlic and ginger, and dice the onion. Having everything ready to go makes the stir-fry process so much smoother. Trust me, you don't want to be scrambling while your wok is smoking hot!
2. In a small bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup for a vegan option), rice vinegar, and cornstarch. Make sure there are no lumps. This sauce is the key to that delicious, glossy finish we all love. I sometimes add a tiny bit of peanut butter for extra flavor.
3. If you're using chicken or shrimp, now's the time to cook it. In a wok or large skillet, heat a tablespoon of oil over medium-high heat. Add the protein and cook until it's cooked through, about 5-7 minutes. Remove it from the pan and set aside. No one likes undercooked chicken, so make sure it's done!
4. Add another tablespoon of oil to the wok and crank up the heat. Add the chopped onion, minced garlic, and ginger. Stir-fry for about a minute, until fragrant. This is where the magic starts to happen! The aroma alone is enough to make your mouth water.
5. Add the sliced bell peppers and zucchini to the wok. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. You want them to have a little bit of bite, not be mushy. Nobody likes mushy veggies in a stir-fry.
6. Pour the prepared sauce over the vegetables and bring to a simmer. Stir continuously until the sauce thickens and coats the vegetables, about 1-2 minutes. The sauce should be glossy and irresistible. If its not thickening, add a tiny bit more cornstarch mixed with water.
7. Return the cooked protein to the wok. Stir everything together to combine and heat through. Make sure the protein gets nicely coated in that yummy sauce. We want every bite to be bursting with flavor!
8. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles. And, most importantly, enjoy every single bite! This is the best part, duh.