Ingredients
Scale
- 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce, divided
- 2 teaspoons apple cider vinegar, divided
- 2 teaspoons granulated sugar, divided
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic (about 1 tablespoon)
- 2 tablespoons water
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
- 2 medium zucchini, yellow squash, or a mix
- 1 large red or yellow onion
- 2 tablespoons extra virgin olive oil
- Sesame seeds (optional for garnish)
- Chopped green onion (for garnish)
Instructions
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into 1/4-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
- Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
- Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Notes
- To prevent soggy zucchini, avoid overcooking and ensure the pan is hot before adding.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve with rice, quinoa, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg