A tasty soy-based sauce, crisp zucchini, vibrant bell peppers, and tender chicken strips are all combined in this simple and fast stir-fry recipe.
Ingredients: 2 boneless, skinless chicken breasts cut into thin strips. 2 medium zucchinis sliced. 1 red bell pepper sliced. 1 yellow bell pepper sliced. 1/2 cup low-sodium soy sauce. 3 tablespoons vegetable oil. 2 cloves garlic minced. 1 tablespoon ginger minced. 2 tablespoons cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Sesame seeds and green onions for garnish optional.
Instructions: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the chicken strips and stir-fry until they are no longer pink. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced zucchinis and bell peppers, and stir-fry for 3-4 minutes until they start to soften. Return the cooked chicken to the skillet and pour in the soy sauce. Stir to combine. Pour in the dissolved cornstarch mixture and stir well until the sauce thickens. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice. Enjoy your delicious Chicken Zucchini Stir Fry!
Prep Time: 15 minutes
Cook Time: 15 minutes
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