Chicken Stir Fry
A quick and delicious Chicken Stir Fry featuring tender chicken, vegetables, and a flavorful sauce.
Equipment
- skillet
- Wok
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite sized cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 0.5 tablespoon fresh minced ginger OR ½ teaspoon ground ginger
- 8 ounces white button mushrooms thinly sliced
- 1 medium zucchini sliced into ¼-inch thick half moons
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- toasted sesame seed oil for garnish, optional
- sesame seeds for garnish
- scallions for garnish
Instructions
- Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
- Heat vegetable oil in a large skillet or a wok set over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes or until browned on both sides and cooked through.
- Remove chicken from wok or skillet and set aside.
- Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 15 seconds or just until fragrant.
- Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes or until fork tender and browned. Stir frequently.
- In the meantime, in a small mixing bowl, whisk together soy sauce, rice vinegar, and sugar.
Nutrition
Serving: 6ouncesCalories: 184kcalCarbohydrates: 11gProtein: 28gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 571mgPotassium: 782mgFiber: 1gSugar: 4gVitamin A: 132IUVitamin C: 12mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!