Description
A delicious and quick stir-fry made with soy sauce, chicken, and vegetables.
Ingredients
Scale
- ¼ cup reduced-sodium soy sauce or tamari (use coconut aminos for soy-free diets)
- ½ teaspoon ground ginger
- 2 garlic cloves, minced
- 1 tablespoon honey
- ¼ cup rice vinegar
- 2 tablespoons corn starch
- 1 pound boneless, skinless chicken breast (about 2 large pieces)
- 2 tablespoons olive oil
- 1 medium zucchini, cut into ½ inch slices and then cut into quarters
- 1 cup button mushrooms, cut into ½ inch slices
- Cooked white rice or sautéed cauliflower rice (optional, for serving)
Instructions
- In a medium mixing bowl, combine the soy sauce, ground ginger, garlic, honey, rice vinegar, and corn starch. Use a whisk to combine the marinade and then set aside.
- Cut the chicken into bite-sized pieces and add it to the bowl. Stir the chicken so it gets coated with the marinade.
- Then, in a large skillet over medium heat, add the cooking oil. Let it heat up for a few minutes.
- Pour the chicken and marinade into the skillet. Cover and let the chicken cook for about 5 minutes, stirring occasionally.
- Then, remove the lid and add the zucchini and mushrooms. Stir with the chicken and cook uncovered for another 10 minutes, stirring occasionally, or until the vegetables have softened and the chicken is cooked through.
- Serve hot, with your choice of cooked white rice or sautéed cauliflower rice.
Notes
- For soy-free diets, use coconut aminos instead of soy sauce.
- This recipe can be easily modified by adding other vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg