Description

Discover the delightful combination of tender chicken and crisp zucchini in this quick and easy Chicken Zucchini Stir Fry. Packed with vibrant flavors and nutrients, this dish is perfect for a satisfying weeknight dinner.

Ingredients

– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

– 2 medium zucchini, sliced into 1/2-inch thick rounds

– 3 cloves garlic, minced

– 1 tablespoon grated fresh ginger

– 2 tablespoons soy sauce

– 1 tablespoon rice vinegar

– 1 tablespoon brown sugar

– 1 teaspoon cornstarch

– 2 tablespoons vegetable oil

– 1/4 cup low-sodium chicken broth

– 2 green onions, thinly sliced

– Salt and black pepper, to taste

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Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch. Set aside.

2. Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry for 3-4 minutes, until the chicken is no longer pink.

3. Add the zucchini, garlic, and ginger to the skillet. Stir-fry for an additional 2-3 minutes, until the zucchini is crisp-tender.

4. Pour the soy sauce mixture into the skillet and stir to coat the chicken and vegetables. Cook for 1-2 minutes, until the sauce has thickened.

5. Remove from heat and stir in the green onions. Season with salt and black pepper to taste.

6. Serve immediately over steamed rice or noodles. Enjoy!

Notes

– For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce.

– Substitute yellow squash or other vegetables for the zucchini, if desired.

– Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 15
Category: Chicken, Turkey & Pork Mains
Method: Stovetop
Cuisine: Asian-Inspired