Chicken and Zucchini Stir Fry
This is a great dish to make in the summer to use fresh zucchini from your garden or a farmers market. The light taste of the sauce mixed with the chicken and vegetables makes this an instant family favorite. I served mine over plain fried rice but I think this will also be good served with any type of flat bread.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 1 lb boneless, skinless chicken breast (cut 1 1/2 in strips, about 1/4 in thick)
  • 1/2 lb zucchini (washed, and cut 1 1/2 in strips about 1/4 thick)
  • 1/2 cup onion (sliced)
  • 1 bell pepper (sliced (i used half red and half yellow but you can use what you like))
  • 3 cloves of garlic (minced)
  • 1 tsp ginger
  • 2 tbsp butter (divided)
  • 1 tbsp salad oil (i used olive oil but you can use any light tasting oil)
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2 tbsp sauterne wine (i used sake to stick with an asian theme)
  • 1/3 cup soy sauce (i used regular soy but you can use low sodium if you wish)
Instructions
  1. Combine cornstarch, sugar, soy sauce, wine, garlic, and ginger into a bowl
  2. Add chicken to bowl, toss to coat, and set aside
  3. Heat a non-stick skillet or wok till piping hot
  4. Add oil, 1 tbsp of butter, zucchini, and salt
  5. Cook quickly, stirring until zucchini is crisp-tender, set aside to keep hot
  6. Add remaining butter, onion, bell pepper, and chicken to skillet
  7. Cook quickly, stirring until chicken is done
  8. Add zucchini and mix
  9. Serve immediately and enjoy