Ingredients
For the chicken:
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2 boneless, skinless chicken breasts (cubed)
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1 tbsp cornstarch
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1 tbsp olive oil
For the sauce:
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2 tbsp low-sodium soy sauce
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1 tbsp rice vinegar
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1 tbsp hoisin sauce (optional, low-sugar)
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1 tsp honey or coconut sugar
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
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¼ cup water
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1 tsp cornstarch (for thickening)
For stir-fry:
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1 red bell pepper (chopped)
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1 zucchini (sliced)
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2–3 dried chilies (optional, for heat)
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2 green onions (chopped)
Crunch substitute (instead of peanuts):
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Roasted cashews (small amount) OR
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Toasted sunflower seeds (better gout-friendly option)
Instructions
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Prep chicken:
Toss chicken with cornstarch until lightly coated. -
Cook chicken:
Heat olive oil in a pan, cook chicken until golden and fully done. Set aside. -
Make sauce:
Mix all sauce ingredients in a bowl. -
Stir-fry veggies:
In the same pan, sauté garlic, ginger, and chilies. Add bell pepper and zucchini. Cook until slightly tender. -
Combine:
Return chicken to the pan, pour in sauce, and stir until thickened. -
Finish:
Add green onions and your peanut-free crunch (sunflower seeds recommended).