Chicken Zucchini Stir Fry

Ingredients

• Soy sauce

  low-sodium, shoyu

  ¼ cup or 64g

• Chicken broth

  canned, ready-to-serve

  1 cup or 240g

• Cornstarch

  1 tbsp or 8g

• Mirin

  Kikkoman, Kotterin Mirin

  2 tablespoon or 200g

• Granulated sugar

  white

  1 tbsp or 13g

• Sesame oil

  2 tsp or 9g

• Canola oil

  1 tbsp or 14g

• Garlic

  raw

  1 tbsp or 9g

• Ground ginger

  1 tbsp or 5g

• Chicken breast

  raw, skinless

  1 lb or 454g

• Zucchini

  raw, with skin

  2 cup, chopped or 248g

• Sesame seeds

  whole, dried

  100g

• White Rice

  Minute

  3 cup or 276g

Directions

1. In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
2. 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.
3. Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
4. Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
5. 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.
6. Recipe by: Gina (source: https://www.skinnytaste.com/chicken-zucchini-stir-fry/)