Chicken Zucchini Stir Fry

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    whole boneless skinless chicken breast, cut into chunks
  • 1
    lb zucchini, cut into bite sized strips
  • 1
    egg white
  • 2
    teaspoons cornstarch, separated
  • 12
    teaspoon salt
  • 12
    teaspoon sesame oil
  • 1
    teaspoon sugar
  • 6
    tablespoons oil
  • 14
    cup chicken stock
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DIRECTIONS

  • Beat egg white lightly in bowl. Add 1 tsp cornstarch, salt, sesame oil and dash pepper. Mix and add chicken. Marinate 30 minutes.
  • Combine 1 teaspoons cornstarch with chicken stock, sugar and dash pepper, mix and set aside.
  • Heat 2 Tbs. oil in wok. Add zucchini and stir-fry until tender-crisp, 3-5 minutes. Remove from wok and cover to keep warm. Add 1/4 cup oil to wok and heat. Add chicken and stir-fry until chicken is about done, 4-5 minutes. Return zucchini to wok. Stir chicken stock and add to wok, stir-frying until sauce thickens.
  • Serve immediately with rice.
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