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  • Spicy Chicken and Zucchini Stir Fry

    1 vote
    Spicy Chicken and Zucchini Stir Fry
    Prep: 10 min Cook: 15 min Servings: 6
    by Celeste Jenkins
    4 recipes
    >
    Since it was 96 degrees today and I had already used my oven to bake macaroni and cheese for lunch, I felt guilty firing it up again, so I decided to make a stove-top dinner. My whole family loves this meal. The chicken always comes out so tender and I love the sesame-soy sauce flavor it has. It really is a quick and versatile dish. This would literally take 15 minutes to make but, because my husband likes his vegetables to be completely soft, I let it cook for an additional 5 to 7 minutes at the end. This has a tiny, tiny spicy kick to it. If you are not a fan of spicy food, simply leave the pepper flakes out.

    Ingredients

    • 1 lb boneless skinless chicken breast, cut into cubes
    • 1 tbsp oil
    • 1 garlic clove, minced
    • 1 c carrots, julienned
    • 2 c zucchini, cut in strips
    • 14 oz chicken broth PLUS 1/4 c chicken broth
    • 2 c Minute White Rice, uncooked
    • 1/4 c soy sauce
    • 2 tsp rice vinegar
    • 2 tsp sesame oil
    • 1 tsp red pepper flakes
    • 1 tsp brown sugar
    • 1 tsp peanut oil
    • Chinese Five Spice, dash
    • 3 eggs (optional)

    Directions

    1. Heat oil in a large skillet over medium heat. Add garlic, stirring until fragrant.
    2. Add chicken. Stir occasionally, until lightly browned.
    3. Add vegetables. Season with Chinese Five Spice. Cook and stir for 5 minutes.
    4. Stir in 14 oz chicken broth and bring to a boil.
    5. In a small bowl, combine 1/4 c chicken broth, soy sauce, rice vinegar, sesame oil, red pepper flakes, brown sugar and peanut oil. Add to chicken and vegetables.
    6. Stir in rice rice and cover. Reduce heat to low. Cook 5 minutes or until chicken is cooked through and vegetables are cooked to desired doneness.
    7. Optional: In the meantime, scramble the eggs until they just begin to turn brown. Add eggs to skillet.
    8. Serve hot and enjoy!

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