AuthorJJ Coutts
In a large bowl add the soy sauce, chicken broth, corn starch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
In a large skillet, add 2 tsp coconut oil and the chicken, about 2-3 minutes on each side, on medium-high heat. Then set aside on a plate.
Using the same skillet, add in the remaining 1 tsp of oil, garlic and ginger and sauté for 30-45 seconds until fragrant, but being careful not to burn it.
Stir the garlic and ginger well and add in the earlier prepared sauce. Whisk well.
Simmer the sauce for 1 minute, then add in the zucchini and continue cooking for 2 more minutes, until thickened and the zucchini is tender-crisp
Remove from the heat, add in the chicken, and stir until well coated. Garnish with sesame seeds and scallions if desired.
5 servings
1
- Amount per serving
- Calories253
- % Daily Value *
- Total Fat 9g12%
- Total Carbohydrate 11g4%
- Protein 30g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Ingredients
Directions
In a large bowl add the soy sauce, chicken broth, corn starch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
In a large skillet, add 2 tsp coconut oil and the chicken, about 2-3 minutes on each side, on medium-high heat. Then set aside on a plate.
Using the same skillet, add in the remaining 1 tsp of oil, garlic and ginger and sauté for 30-45 seconds until fragrant, but being careful not to burn it.
Stir the garlic and ginger well and add in the earlier prepared sauce. Whisk well.
Simmer the sauce for 1 minute, then add in the zucchini and continue cooking for 2 more minutes, until thickened and the zucchini is tender-crisp
Remove from the heat, add in the chicken, and stir until well coated. Garnish with sesame seeds and scallions if desired.
