My 11-year-old’s first question to me everyday is “What are we having for dinner?” He rarely gives me more than a grunt when I give him an answer, but one day last week when I told him I was making chicken stir fry, I actually got a “sounds good.” The best, though, was when he was on his way up to bed that night and he told that dinner was delicious. This high praise from my Jimmy was reason enough for me to share this recipe with you!
Adapted from SkinnyTaste.com, this dinner was quick to make, healthy to eat, and a hit with everyone at my table.
Ingredients (this recipe serves 4)
- 1/4 cup low sodium soy sauce
- 1 cup chicken broth
- 1 tablespoon corn starch
- 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)
- Sesame seeds and scallions for garnish
- In a large bowl, add the soy sauce, chicken broth, corn starch, 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 of oil, garlic, and ginger and cook for 30-45 seconds until very fragrant but not browned.
- Stir in the garlic and ginger 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.
I served this dinner over brown rice to fill up my crew. Enjoy!! xo