• Karri Anne Cameron

Chicken Zucchini Stir Fry

Macros: 242 Calories 9gFat 13gCarbs 1gFibre 31gProtein



1/4 cup low sodium soy sauce or use gf 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 minced garlic

1 tablespoon minced ginger

1 pound chicken breast, sliced very thinly

2 cups zucchini, cut 1/4 inch thick half moons (from 1 large zucchini)

sesame seeds and scallion for garnish, if desired


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.






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