Chicken Zucchini Noodle Stir Fry
Ingredients
The Sauce
-
⅓
cup
chicken broth or vegetable broth
-
4
tablespoons
hoisin sauce
-
2
tablespoons
soy sauce or Tamari sauce
-
2
teaspoons
cornstarch
-
½
teaspoon
sesame oil
-
1
teaspoon
freshly grated ginger
-
½
teaspoon
Sriracha sauce
The Stir Fry
-
2
tablespoons
olive oil
-
8
oz.
boneless skinless chicken breasts
-
to taste
salt and black pepper
-
1
red bell pepper
-
1
carrot
-
½
red onion
-
1
cup
snap peas
-
2
cups
sliced mushrooms
-
3
cloves
garlic
-
2
zucchini
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon of olive oil in a large sauté pan or wok over medium heat.
- Cook the chicken in the pan until fully cooked, then transfer to a plate.
- Add the remaining olive oil and the vegetables to the pan, cooking until tender yet crisp.
- Add the sauce to the pan and cook until it thickens.
- Return the chicken to the pan, stir to combine, and gently mix in the zucchini noodles.
- Cook for an additional minute and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
You might also like