How To Make Chicken Zucchini Stir Fry
This easy zucchini stir fry will satisfy your takeout cravings! It’s packed with tender chicken, crunchy zucchini, all slathered in a savory mirin sauce.
Serves:
Ingredients
- ¼cupsoy sauce,low sodium, or gluten-free
- 1cupchicken broth
- 1tbspcornstarch
- 2tbspmirin
- 1tbspsugar
- 2tspsesame oil
- 1tbspcanola oil,divided
- 1tbspgarlic,minced
- 1tbspginger,minced
- 1lbchicken breast,sliced very thinly
- 2cupszucchini,(from 1 large zucchini), cut into ¼-inch thick half moons
- sesame seeds,for garnish, optional
- scallion,for garnish, optional
Instructions
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In a large bowl, add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
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In a large skillet, add 1 teaspoon of canola oil on medium-high heat. Cook half the chicken for about 2 to 3 minutes on each side until just cooked through. Set aside on a plate.
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Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
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Add in the remaining 1 teaspoon of oil, garlic, and ginger, then cook for 30 to 45 seconds until very fragrant but not browned.
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Stir the garlic and ginger well, then add in the sauce, whisking well. Cook the sauce for 1 minute, then add in the zucchini and cook for 2 more minutes until thickened and the zucchini is tender-crisp.
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Remove from heat, add in the chicken, and stir well to coat.
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Garnish with sesame seeds and scallions, and enjoy!
Nutrition
- Calories: 320.29kcal
- Fat: 17.27g
- Saturated Fat: 3.86g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.81g
- Polyunsaturated Fat: 4.38g
- Carbohydrates: 11.11g
- Fiber: 0.84g
- Sugar: 5.73g
- Protein: 27.41g
- Cholesterol: 74.37mg
- Sodium: 1038.56mg
- Calcium: 33.97mg
- Potassium: 560.31mg
- Iron: 1.49mg
- Vitamin A: 34.02µg
- Vitamin C: 11.96mg
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