Chicken Zucchini Stir Fry
User Reviews
4.8
Chicken Zucchini Stir Fry
Description
The dish begins by whisking together a sauce of low sodium soy sauce, chicken broth, cornstarch for thickening, mirin, sugar, and toasted sesame oil. Chicken slices are cooked in batches in canola oil for even browning without overcrowding the pan. Garlic and ginger are stir-fried briefly to release their aromas before adding the sauce and zucchini. The sauce thickens as the zucchini cooks to tender crispness, then the chicken is returned to coat in the flavorful glaze.
This stir-fry delivers a quick, balanced meal with fresh zucchini providing a light, slightly sweet contrast to the savory chicken and sauce. Garnishes like sesame seeds and scallions add texture and brightness. It pairs well with rice or noodles for a complete dinner. The recipe also notes checking ingredient labels for gluten-free substitutions, accommodating dietary needs.
Check all labels carefully if gluten-free soy sauce is needed.
Ingredients
- 1/4 cup soy sauce low sodium or gluten-free soy sauce
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 tablespoon canola oil divided
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 pound chicken breast (sliced very thinly)
- 2 cups zucchini (cut 1/4 inch thick half moons (from 1 large zucchini))
- sesame seeds if desired, for garnish
- scallion if desired, for garnish
Instructions
- In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
- In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
- Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
- Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
- Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
Notes
- Check all labels carefully if gluten-free soy sauce is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 799mg | 33% |
| Fiber | 1.5g | 6% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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