3 Cup Chicken

3 Cup Chicken

 

 

Prep time: 5 Min - Cook time: 14 Min - Total time: 19 Min - Credit to HBH - Serves 2

 

 

Ingredients

 

Sauce - Mix and Set aside 

• 1/3 cup low sodium soy sauce
• 2 tablespoons sesame oil
• 1/4 cup rice wine vinegar

 

Chicken 

• 2 tablespoons sesame oil
• 1 lb. boneless skinless chicken breasts, cut into small cubes
• 1 inch fresh ginger, sliced or grated
• 3 cloves garlic, sliced thin
• Sauce as prepared above
• 1 zucchini, chopped into quarters
• 4 oz cremini mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup basil leaves, rough chopped

 

Garnish 

• 1 teaspoon red pepper flakes *optional

 

Rice for Serving

 

Instructions

 

Prepare the sauce  In a small mixing bowl, whisk together the soy sauce, rice vinegar, and 2 tablespoons of the sesame oil; set aside.
 

Cook the Chicken  Heat a wok or large skillet over medium-high heat. Add the remaining 2 tablespoons of sesame oil. Add the chicken and stir-fry for about 10 minutes, or until cooked through and lightly browned.
 

Add the ginger and garlic and cook for 1 minute, stirring constantly until fragrant.
 

Finish the dish:  Pour in the reserved soy mixture, then add the zucchini, mushrooms, and bell pepper. Continue cooking for 5–10 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
 

Remove from the heat and stir in the basil. Serve hot over steamed rice.

 

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Notes:

Fast and Fabulous and a great way to use all that summer zucchini.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey