For the Stir Fry:

• 2 medium zucchinis: Cut into thin half-moons. Zucchini is a light, nutritious vegetable that adds bulk without many calories, making it the perfect base for a stir fry.
• 2 chicken breasts (boneless and skinless): Sliced thinly into strips. Chicken is an excellent source of lean protein and works well in stir fry dishes.
• 1 tablespoon olive oil: For cooking. Olive oil is a healthy fat option that adds flavor and helps cook the chicken and vegetables.
• 1 red bell pepper: Thinly sliced. Adds color and sweetness to the stir fry.
• 1 medium onion: Thinly sliced. Onions provide a savory depth of flavor that complements the sweetness of the zucchini and bell pepper.
• 2 cloves garlic: Minced. Garlic adds aromatic flavor and a little bit of heat to the stir fry.
• 1 tablespoon soy sauce: Low-sodium preferred. Soy sauce gives the dish a savory umami flavor without overwhelming the other ingredients.
• 1 tablespoon oyster sauce: For added depth and sweetness.
• 1 tablespoon rice vinegar: Adds a touch of acidity to balance the savory flavors.
• ½ teaspoon ground ginger: For a warm, slightly spicy note.
• ½ teaspoon ground black pepper: For seasoning.
• A pinch of red pepper flakes: Optional, for a little heat.

Optional Garnish:

• Chopped green onions: For freshness and color.
• Sesame seeds: For texture and visual appeal.
• Fresh cilantro: For a burst of flavor.