3 Cup Chicken

3 Cup Chicken

 

 

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

 

 

Ingredients

 

• 1 lb. boneless skinless chicken breasts, cut into small cubes
• 1 zucchini, chopped into quarters
• 1 red bell pepper, sliced
• 4 oz cremini mushrooms
• Rice for Serving
• 1/3 cup low sodium soy sauce
• 4 tbsp sesame oil
• 1/4 cup rice wine vinegar
• 1 inch fresh ginger, sliced or grated
• 1 cup fresh basil leaves
• 3 cloves garlic, sliced thin
• 1 tsp red pepper flakes

 

Instructions

 

1. In a small mixing bowl, combine the soy sauce, rice vinegar and 2 tbsp of the sesame oil.
2. Heat a wok or a large skillet over medium high heat, add the remaining 2 tbsp of oil. Add the chicken, and stir fry for about 10 minutes until cooked through and beginning to brown.
3. Add the ginger and garlic, cook for 1 additional minute. Pour in the reserved soy mixture, add the zucchini, mushrooms, and bell pepper. Cook until the sauce thickens and begins to coat the chicken. This usually takes about 5-10 minutes. Remove from the heat, and stir in the basil. Serve over 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