Zucchini Mushroom Chicken Stir Fry
Article adapted from: dinnerthendessert.com
Ingredients
- 3 t�blespoons gluten-free low-sodium soy s�uce
- 1 t�blespoon rice vineg�r
- 2 te�spoons sug�r
- sprinkle of to�sted ses�me seed oil, for g�rnish, option�l
- ses�me seeds, for g�rnish
- sc�llions, for g�rnish
- 1 pound boneless skinless chicken bre�sts, cut into bite sized cubes (you c�n �lso use boneless, skinless chicken thighs)
- 2 t�blespoons cornst�rch
- 2 t�blespoons veget�ble oil
- 1 t�blespoon minced g�rlic
- 1/2 t�blespoon fresh minced ginger OR 1/2 te�spoon ground ginger
- 8 ounces white button mushrooms, sliced
- 1 zucchini, sliced into 1/4-INCH thick h�lf moons
Instructions
- First Pl�ce chicken pieces in � bowl �nd sprinkle with cornst�rch; toss to co�t.
- He�t veget�ble oil in � l�rge skillet or � wok over medium-high he�t; �dd chicken pieces to the hot oil �nd cook for 6 to 8 minutes, or until browned on both sides �nd cooked through.
- Remove chicken from wok or skillet �nd set �side.
- Turn down he�t to medium-low �nd �dd g�rlic �nd ginger to the skillet; cook �nd stir for 20 seconds, or just until fr�gr�nt.
- Turn up the he�t to medium-high �nd stir in the mushrooms �nd zucchini; cook for 4 minutes, or until fork tender �nd browned. Stir frequently.
- In the me�ntime, in � sm�ll mixing bowl whisk together soy s�uce, rice vineg�r, �nd sug�r.
- Stir chicken b�ck into the skillet.
- �dd in the prep�red soy s�uce �nd stir to co�t chicken �nd veggies.
- Stir �nd cook for 30 seconds to 1 minute, or until everything is he�ted through �nd s�uce h�s slightly thickened.
- Remove from he�t; sprinkle with ses�me oil �nd ses�me seeds.
- Finally G�rnish with sc�llions �nd serve.
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