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Chicken Zucchini Stir Fry

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  • Chicken Zucchini Stir Fry

    Chicken Zucchini Stir Fry
    From Skinny Taste

    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.

    Charlene’s notes 3-26-2023: This was really tasty and easy to make. I used yellow squash because that was what I had on hand, it would be prettier with zucchini, but it tasted great.