Description
A quick and crunchy stir fry featuring crispy chicken and tender zucchini in a savory sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, cut into 3/4-inch pieces
- 2 tablespoons cornstarch
- Salt and pepper to taste
- A pinch of garlic powder
- 2 tablespoons oil (for frying)
- 2 medium zucchini, sliced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey
- 1 tablespoon cornstarch mixed with water (for thickening)
Instructions
- Season the chicken pieces with salt, pepper, and garlic powder; toss in cornstarch until lightly coated.
- In a skillet, heat oil over medium-high heat. Cook chicken for 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
- In the same skillet, stir-fry sliced zucchini for 2-3 minutes until browned but still crisp.
- Return the chicken to the skillet and add soy sauce, rice vinegar, sugar, and cornstarch slurry; stir and cook until sauce thickens and glazes the chicken.
Notes
Double the zucchini for added sweetness and nutrition. Pat zucchini dry after salting to prevent water release during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg