Chicken Zucchini Stir Fry
Ingredients
The sauce
-
¼
cup
low sodium soy sauce
-
1
cup
chicken broth
-
1
tablespoon
cornstarch
-
2
tablespoons
mirin
-
1
tablespoon
sugar
-
2
teaspoons
sesame oil
-
1
tablespoon
minced garlic
-
1
tablespoon
minced ginger
The stir fry
-
1
pound
chicken breast, sliced very thinly
-
2
cups
zucchini, cut ¼ inch thick half moons
-
1
tablespoon
canola oil, divided
-
optional
sesame seeds and scallion for garnish
Instructions
- Whisk together the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil in a large bowl until dissolved.
- Heat 1 teaspoon of canola oil in a large skillet over medium-high heat and cook half of the chicken until cooked through, about 2-3 minutes on each side. Set aside.
- Repeat with the remaining chicken and another teaspoon of oil, then set aside.
- Add the last teaspoon of oil to the skillet, then add garlic and ginger, cooking until fragrant but not browned.
- Stir in the sauce and cook for 1 minute, then add zucchini and cook for an additional 2 minutes until thickened and zucchini is tender-crisp.
- Remove from heat, add the chicken back in, and stir to coat. Garnish with sesame seeds and scallions if desired.
Nutrition Facts (estimated)
Servings
4
Calories
242
Total fat
6.5g
Total carbohydrates
17g
Total protein
28g
Sodium
799mg
Cholesterol
83mg
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