Description
A quick and flavorful zucchini stir fry with tender chicken, aromatic ginger and garlic, and a savory soy-based sauce. This easy stir fry is perfect for a healthy weeknight dinner, combining fresh vegetables and protein in a delicious one-pan meal.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
- 1 tablespoon low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
Sauce
- 3 tablespoons low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic (about 1 tablespoon)
- 2 tablespoons water
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
Vegetables & Cooking
- 2 medium zucchini (or yellow squash, or a mix)
- 1 large red or yellow onion
- 2 tablespoons extra virgin olive oil
Garnish (Optional)
- Sesame seeds
- Chopped green onion
Instructions
- Marinate Chicken: In a large bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon sugar. Mix well and set aside to marinate while preparing the other ingredients.
- Prepare Sauce: In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, apple cider vinegar, sugar, minced ginger, garlic, water, cornstarch, and red pepper flakes. Set this sauce mixture aside.
- Prepare Vegetables: Trim the ends of the zucchini, cut them in half lengthwise, place cut sides down, and slice crosswise into 1/4-inch thick half-moons. Thinly slice the onion.
- Cook Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat until hot. Add the marinated chicken along with its marinade and sauté until the chicken is golden brown on the outside and cooked through, about 3 to 4 minutes. Remove the chicken from the skillet onto a plate.
- Cook Onions: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook for 4 to 5 minutes until tender and beginning to brown.
- Add Sauce and Zucchini: Give the prepared sauce mixture a quick stir and pour it into the skillet with the onions. Let it cook for about 30 seconds to thicken slightly, then add the sliced zucchini. Cook for about 3 minutes, just until the zucchini starts to soften but remains crisp.
- Combine and Serve: Remove the skillet from heat, stir the cooked chicken back into the pan with the vegetables and sauce. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Notes
- TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm in a large skillet over medium-low heat or microwave until heated through.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
