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Chicken and Zucchini Stir Fry

Prep Time 1 hour 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1 cup chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp mirin (sub with dry sherry or sweet marsala wine)
  • 1 tsp maple syrup
  • 2 tsp sesame oil (or olive oil)
  • 1 tbsp canola oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 pound chicken breast sliced in thin slices
  • 2 cups zucchini (sliced in half moons)
  • sesame seeds (optional for garnish)
  • sliced scallions (optional for garnish)

Instructions

  • In a big bowl, whisk together the soy sauce, chicken broth, maple syrup, cornstarch, and sesame oil until everything is combined.
  • In a big skillet add 1 tbsp of canola oil, heat it through and add the chicken. Cook for about 3-4 minutes on each side until the chicken is cooked. Set aside.
  • Add the garlic and ginger into the skillet and cook for 40-45 seconds until fragrant.
  • Add in the sauce and stir well, cook for 1 minute.
  • Add in the zucchini and cook for another minute until the zucchini becomes tender.
  • Stir in the chicken and cook well to coat everything together.
  • Garnish with sesame seeds and chopped scallions.