chicken mushroom zucchini stirfry

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, cooked, roasted

  5 thigh, bone and skin removed or 260g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Minced - Great Value

  3 tsp or 15g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Soy Sauce

  Reduced Sodium - Safeway

  3 tbsp or 45g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Place chicken pieces in a bowl and sprinkle with cornstarch (skip corn starch to save carb); toss to coat. Heat vegetable oil in a large skillet or a wok 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 20 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. Stir chicken back into the skillet. Add in the prepared soy sauce and stir to coat chicken and veggies. Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened. Remove from heat; sprinkle with sesame oil and sesame seeds. Garnish with scallions and serve.

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