Ingredients
▢1 lb boneless skinless chicken breasts (or thighs or tenders), cut bite-size
▢4 tbsp low sodium soy sauce, divided
▢2 tsp apple cider vinegar, divided
▢2 tsp granulated sugar, divided
▢1 tbsp minced fresh ginger
▢3 cloves garlic, minced
▢2 tbsp water
▢1 tsp cornstarch
▢¼ tsp red pepper flakes
▢2 medium zucchini or yellow squash, sliced
▢1 large red or yellow onion, sliced
▢2 tbsp olive oil
▢Sesame seeds (optional)
▢Chopped green onion (for garnish)
Instructions
1. In a bowl, combine chicken, 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar. Set aside.
2. In a small bowl, mix remaining soy sauce, vinegar, sugar, ginger, garlic, water, cornstarch, and pepper flakes.
3. Slice zucchini and onion. Set aside.
4. Heat 1 tbsp oil in a skillet over medium-high. Cook chicken until golden and cooked through, 3–4 mins. Remove.
5. Add 1 tbsp oil and cook onion until soft, 4–5 mins.
6. Add sauce and let bubble for 30 seconds.
7. Stir in zucchini and cook 3 mins until tender-crisp.
8. Return chicken to pan. Stir to combine and heat through.
9. Garnish with sesame seeds and green onions.
Notes
Store leftovers in fridge up to 4 days.
Freeze for up to 3 months. Reheat gently.
Serve with rice, quinoa, or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 3g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg