Chicken and Zucchini Stir Fry

Summer means zucchini season. Whenever I go to the grocery store, they are practically giving them away because there are so many being grown. If you grow your own, you get to the point where you are doing everything you can to use them up. From Zucchini Bread to Zucchini Chips, you use what you can. What I love about this recipe for Chicken and Zucchini Stir Fry is that it is super easy to make, it only takes one skillet, it’s also a perfect, healthy weeknight meal! 

Ingredients: 

3 boneless, skinless chicken breasts, cubed

Salt and pepper

1/2 cup chicken broth

2 tablespoons soy sauce

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon vegetable oil

1 zucchini, cut into 2 inch pieces

5 cloves garlic, minced

2 tablespoons lemon juice

Instructions:

1) Add oil to skillet and heat to medium heat. Saute zucchini in oil for about 5 minutes until softened. Add garlic and cook for one more minute. Remove from skillet and set aside.

2) Increase skillet to medium high, add chicken, season with salt and pepper and cook until browned. Remove chicken, add soy sauce and chicken broth. Bring to a boil and add lemon juice.

3) In a small bowl, whisk the water and cornstarch together and add to skillet. Cook for one minute while stirring.

4) Return chicken and zucchini to pan and coat with the sauce. Serve immediately.

Chicken and Zucchini Stir Fry

Ingredients

  • 3 boneless, skinless chicken breasts, cubed
  • Salt and pepper
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 1 zucchini, cut into 2 inch pieces
  • 5 cloves garlic, minced
  • 2 tablespoons lemon juice

Method

  1. Add oil to skillet and heat to medium heat. Saute zucchini in oil for about 5 minutes until softened. Add garlic and cook for one more minute. Remove from skillet and set aside. 
  2. Increase skillet to medium high, add chicken, season with salt and pepper and cook until browned. Remove chicken, add soy sauce and chicken broth. Bring to a boil and add lemon juice. 
  3. In a small bowl, whisk the water and cornstarch together and add to skillet. Cook for one minute while stirring. 
  4. Return chicken and zucchini to pan and coat with the sauce. Serve immediately. 
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