15 Minute Chicken And Zucchini Stir Fry...
I love making stir fry, and usually do so at least once a week. Stir-fry is quick, easy, and simple to change up a recipe in a pinch. Not to mention they are healthy, low calorie, and very filling. This recipe is perfect for a fast weeknight meal, or as meal prep your weekly lunches.
For this recipe I used chicken breast, but it works just as well with beef, pork, shrimp, and even ground chicken or ground turkey. This is a crowd pleaser, so double the recipe if you want leftovers. It's simple enough that my preteen knows how to make it, but you can still feel good about making a home cooked meal.
- 2 Boneless Skinless Chicken Breasts, Cubed
- 1 Large Zucchini, Peeled and Cubed
- 1/2 Yellow Onion, Diced
- 2 Tbsp. Soy Sauce, GF
- 1 Tsp. Minced Garlic
- 1/2 Tsp. Ginger Paste
- 1 Tbsp. Cornstarch
In a large skillet drizzle olive oil and add chicken and onions. Cook chicken on medium high heat until cooked through, about 3-5 minutes. Add cubed zucchini, garlic, and ginger and stir. Allow to cook for about 5 minutes stirring occasionally, until zucchini is tender. Next sprinkle cornstarch over stir fry, and add the soy sauce. Stir once again, and allow to simmer for about 2 minutes.
I suggest serving over brown rice or rice noodles. One of my favorites to use is Rice Ramen. It's gluten free, filling, and absorbs all the flavors of the stir fry. So yummy!
I hope you enjoy! Please share your stir fry tips.