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
- In a small mixing bowl, combine the soy sauce, rice vinegar and 2 tbsp of the sesame oil.
- 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.
- 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
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