⅛ teaspoon ground ginger
⅛ teaspoon red pepper flakes
¼ teaspoon garlic powder
½ teaspoon sesame seeds
2 teaspoons cornstarch
2 teaspoons honey
1 tablespoon rice vinegar
3 tablespoons soy sauce
2 tablespoons Pompeian Made Easy Saute Olive Oil, divided
1 cup sliced mushrooms
1 cup chopped bell peppers
1½ cups chopped zucchini
½ cup sugar snap peas
1 pound boneless skinless chicken breast cut into 1” pieces
2 each sliced scallions, white and green parts separated


  1. In a small bowl whisk to combine the ground ginger, pepper flakes, garlic powder, sesame seeds, cornstarch, honey, rice vinegar and soy sauce.
  2. Heat a large skillet over high, add 1 tablespoon of Pompeian Made Easy Saute Olive Oil then the mushrooms and cook for 1 minute before stirring.
  3. Add the peppers to the pan and cook for 1 minute before stirring.
  4. When the mushrooms and peppers are softened and lightly browned remove them to a plate.
  5. If the pan is dry add the remaining Pompeian Made Easy Saute Olive Oil then the zucchini, allow to cook for 30 seconds until they begin to brown, give a stir then add the snap peas and allow to cook until browned, another 30 seconds to a minute, remove to the plate.
  6. Add the chicken and allow to brown for 1 minute then stir and continue until cooked through, about 5 minutes, add the scallion whites and cooked vegetables back to the pan and stir together.
  7. Stir the sauce together again and add it to the pan to thicken and coat, about 30 seconds.
  8. Garnish with the remaining scallions and serve over rice if desired.