Stir Fry Chicken with Zucchini & Carrots

Name: Stir Fry Chicken with Zucchini & Carrots
Prep time: 40 min
Total time: 90 min
Yield: 4 Servings
Ingredients: 2 tablespoons soy sauce; 1 Tablespoon dry white wine; 1 teaspoon toasted sesame oil; 1u00bd teaspoons cornstarch; ground black pepper, to taste; 4 boneless skinless chicken breasts; 1 medium zucchini, grated; 1 medium carrot, grated; 2 Tablespoons oil; 3 cloves garlic, minced; 1 inch piece of ginger, finely grated; 3 green onions, chopped; 8 ounce can sliced water chestnuts; 2 cups cooked rice

By Leslie Blythe Asian, Chicken, Rice Marinating, Stir Frying

January 15, 2015

This Stir Fry Chicken with Zucchini & Carrots is easy to prepare and very flavorful. You can substitute other vegetables like broccoli or snow peas.

Prep: 40 mins
Cook: 50 mins
Yields: 4 Servings

Ingredients

2 tablespoons soy sauce

1 Tablespoon dry white wine

1 teaspoon toasted sesame oil

1½ teaspoons cornstarch

ground black pepper, to taste

4 boneless skinless chicken breasts

1 medium zucchini, grated

1 medium carrot, grated

2 Tablespoons oil

3 cloves garlic, minced

1 inch piece of ginger, finely grated

3 green onions, chopped

8 ounce can sliced water chestnuts

2 cups cooked rice

Directions

1In bowl, stir together soy sauce, white wine, sesame oil, cornstarch, and black pepper.

2Cut chicken into 1-inch pieces and add to marinade, stirring to coat.

3Let stand at room temp. for 30 minutes.

4Drain chicken, reserving marinade.

5Preheat wok or large skillet over high heat; add oil. Stir-fry the chicken for 3-4 minutes, or until no longer pink. Remove from pan.

6Then add the zucchini, carrots, garlic, ginger, green onions and water chestnuts in hot oil for 2-3 minutes. Put the chicken back in the pan and add the reserved marinade and bring to a boil. Serve over rice.

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