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.
rebecca bontempo
November 1, 2019
Very delicious! My family wanted seconds.