Chicken Zucchini Stir Fry

Ingredients

• Soy sauce

  Low sodium, Shoyu

  4 tbsp or 64g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Cornstarch

  1 tbsp or 8g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Canola oil

  3 tbsp or 42g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. In a large bowl, whisk together the soy sauce, chicken broth, cornstarch, rice wine vinegar, sugar, and sesame oil until fully dissolved.
2. Heat one-third of the canola oil in a large skillet over medium-high heat. Cook half of the chicken slices for about 2-3 minutes on each side until just cooked through. Transfer to a plate.
3. Repeat with half of the remaining oil and chicken slices. Remove the chicken and set aside.
4. Add the remaining oil to the skillet, then add garlic and ginger. Cook for 30-45 seconds until fragrant.
5. Stir in the sauce and cook for 1 minute. Add zucchini and cook for 2 minutes until the sauce thickens and the zucchini is tender-crisp. Remove from heat and stir in the chicken to coat.
6. Garnish with sesame seeds and sliced scallions before serving.

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