Wok-Fried Chicken with Carrot and Zucchini

Wok-Fried Chicken with Carrot and Zucchini

Quickly stir-fried tender chicken breast pieces with soft-cooked carrots and zucchini in a mild, savory soy sauce glaze, served with fluffy white rice.

Dietary

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Ingredients

Instructions

  1. If not already cooked, prepare white rice according to package directions. Keep warm.
  2. In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder until smooth. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound chicken breast pieces and stir-fry for 4-5 minutes until no longer pink and lightly browned.
  4. Add 1 peeled and thinly sliced carrot and 1 peeled, deseeded, and thinly sliced zucchini to the skillet. Continue to stir-fry for 5-7 minutes, until vegetables are very tender.
  5. Pour the prepared sauce mixture over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce has thickened and coated everything.
  6. Serve the wok-fried chicken and vegetables immediately over 2 cups cooked white rice.

Notes

This stir-fry is best enjoyed fresh but leftovers can be refrigerated for 2-3 days. To maintain tenderness, reheat gently in the microwave or a skillet with a splash of water or broth.

Nutrition (per serving)