Chicken Zucchini Stir Fry
This speedy Chicken and Zucchini Stir Fry features tender chicken breast and fresh zucchini, all brought together with a simple yet flavorful stir fry sauce.
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Ingredients
- 1/4 cup low sodium soy sauce or use gf soy sauce*
- 1 cup chicken broth*
- 2 teaspoons sesame oil
- 1 tablespoon canola oil divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken breast
- 2 cups zucchini
- sesame seeds and scallion for garnish
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
Instructions
- 1
In a spacious mixing bowl, combine the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil. Whisk the mixture thoroughly until all ingredients are fully integrated and dissolved.
- 2
Heat a large skillet over medium-high heat and add one teaspoon of canola oil. Cook half of the chicken pieces for approximately 2-3 minutes on each side, or until they are fully cooked. Once done, transfer the chicken to a plate and set aside.
- 3
Add another teaspoon of oil to the skillet and repeat the process with the remaining chicken. Once cooked, move the chicken to the plate with the first batch.
- 4
Incorporate the last teaspoon of oil into the skillet, then add the minced garlic and ginger. Sauté for 30-45 seconds, allowing the mixture to become aromatic but ensuring it doesn’t brown.
- 5
Mix the garlic and ginger thoroughly before pouring in the prepared sauce, whisking well to combine. Allow the sauce to simmer for 1 minute, then introduce the zucchini and continue cooking for an additional 2 minutes, or until the sauce thickens and the zucchini reaches a tender-crisp texture. Remove from heat, fold in the chicken, and stir until everything is well coated. If desired, sprinkle sesame seeds and chopped scallions on top for garnish.
Nutrition Information
Notes & Tips
- *check labels for gluten-free