Lemon Chicken Zucchini Stir-Fry
This recipe comes from my mom. It was one of my favorites growing up! Lean protein, fresh veggies and some whole grains = a perfect well-balanced meal.
Serves: 6
Time: 30 mins
Ingredients
- 2 chicken breasts (frozen or fresh)
- 2 medium or 3 small zucchini (yellow squash can also be used)
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons lite soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable, olive or canola oil
- 1 teaspoon grated ginger root
- 2 tablespoons lemon juice
- 2 cups brown rice, prepared
Method
- Prep and Cook Zucchini: If using frozen chicken breasts, first defrost the chicken breasts in the microwave. Slice the zucchini into medallions. Add the vegetable oil to a large frying pan. When the oil is hot, add the ginger and zucchini and cover the pan with a lid. Periodically stir the zucchini while continuing to prep other ingredients. While the zucchini is cooking, cut the chicken up into 1 inch pieces. In a small bowl, blend the chicken broth into the cornstarch; stir in the soy sauce and sugar. Set aside.
- Cook Chicken and Combine: When the zucchini is tender and golden-brown, remove the zucchini from the frying pan. Add the chicken to the pan and cook until done. Add the zucchini back into the pan. Stir the broth mixture and then add to the pan. Cook and stir until the mixture is thick and bubbly. Add the lemon juice and cook 1 minute more. Serve on top of brown rice.