Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 onion, sliced
• 1 cup snap peas
• 2 tbsp olive oil (for grilling)

Marinade:

• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 tsp red pepper flakes (optional for a kick)
• 1 tbsp sesame seeds (for garnish)
• 1-2 green onions, sliced (for garnish)

Instructions:

1. Marinate the Chicken

   • In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using).
   • Place the chicken breasts in a zip-lock bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 15-30 minutes (or longer if you have time).

2. Preheat the Grill Pan

   • Heat your Platinum Grill Pan over medium-high heat and brush with a bit of olive oil.

3. Grill the Chicken

   • Once the pan is hot, add the marinated chicken and grill for 6-7 minutes per side, or until fully cooked through and slightly charred. Remove the chicken and set aside to rest.

4. Grill the Veggies

   • While the chicken rests, add the sliced red bell pepper, zucchini, onion, and snap peas to the pan.
   • Cook for 4-5 minutes, stirring occasionally until the veggies are tender and lightly charred.

5. Assemble the Dish

   • Slice the grilled chicken and arrange on a plate.
   • Add the grilled veggies next to it.
   • Drizzle any remaining marinade over the top (optional, but adds great flavor!).

6. Garnish & Serve

   • Garnish with sesame seeds and sliced green onions.
   • Serve as is, or with a side of steamed rice or noodles for a complete meal.