Description
A quick and easy stir fry that combines juicy chicken and crisp zucchini in a savory homemade sauce, perfect for a fast weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast or thighs (Thighs stay extra juicy.)
- 2 medium zucchini (Cut into half moons or quarter moons.)
Sauce Ingredients
- 3 tbsp soy sauce (Regular or low sodium. Use tamari if gluten-free.)
- 1 tbsp honey or brown sugar (For balance.)
- 1 tbsp rice vinegar or lime juice (For tang.)
- 1 tsp cornstarch (Thickens sauce.)
- 1 tbsp oil (Avocado, canola, or neutral for cooking.)
- 1 clove garlic (Fresh is preferred.)
- 1 inch fresh ginger (Grated or minced.)
- 1 tsp sesame oil (Optional, for flavor.)
Instructions
Preparation
- Mix the sauce in a bowl and set it next to the stove.
- Slice the chicken into thin bite-size pieces and pat it dry with paper towels.
- Cut the zucchini into 1/4 to 1/2 inch thick half moons or quarter moons.
Cooking
- Heat a large pan or wok until hot then add a little oil.
- Add chicken in a single layer, let it cook without stirring for 1-2 minutes, then stir and cook until mostly done.
- Add the garlic and ginger, and stir for about 20-30 seconds.
- Add zucchini and stir fry for about 2-4 minutes until bright green and crisp tender.
- Pour in the sauce and stir. It should thicken in about 30-60 seconds.
- Turn off the heat and add a drizzle of sesame oil if desired.
Notes
To keep zucchini crisp, don’t cook it too long. Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Chinese