We’ve said it before, and we’ll say it again- the best meals are ones that use as little pots and pans as possible. It’s for that reason, and many more, that this chicken zucchini stir fry recipe is one of our favorites.
Like other amazing dishes, this recipe is high in protein and low in carbs, making it both delicious and filling. You can also store leftovers in an airtight container, perfect for meal prepping or just to enjoy at work during your lunch break.
Ingredients:
- ¼ cup low sodium soy sauce
- 1 cup chicken broth
- 1 Tbsp cornstarch
- 2 Tbsp mirin
- 1 Tbsp sugar
- 1 tsp canola oil
- 2 tsp sesame oil
- 1 Tbsp minced ginger
- 2 Tbsp minced garlic
- 1 lb. chicken breast, sliced thinly
- 1 large zucchini, cut ¼ inch pieces
- Scallions and sesame seeds for garnish (optional)
Directions:
Step 1
First, grab a large bowl, add in the soy sauce, sesame oil, mirin, chicken broth, cornstarch, and sugar, and whisk thoroughly until everything is fully dissolved. In the event you don’t have mirin on hand, you can always use white wine instead.
Step 2
In a large skillet over medium high heat, add a teaspoon of canola oil and cook half of the chicken until cooked completely, which is about 3 minutes per side. Then, set it aside on a plate for later.
Step 3
Then, repeat step 2 with the other half of the chicken. Remove the chicken and place it on the plate with the rest.
Step 4
Now, add in the remaining oil, garlic and ginger to the skillet and cook for about a minute until fragrant but before it has turned brown.
Step 5
Stir in the ginger and garlic, then add in the sauce from your bowl, whisking thoroughly. Cook it all for about a minute, then add the zucchini and cook for an additional 2 minutes, until the sauce has thickened and the zucchini is tender. Remove the skillet from the heat, add in the chicken and stir until everything is coated evenly. Garnish with chopped scallions and sesame seeds if desired.
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