Welcome once again to Foodie Friday. In my effort to keep recipes seasonal, today, I will share with you my recipe for Zucchini Stir-Fry. We were gifted two large zucchinis, and not one to allow things to go to waste, I had to find something to do with them. The Bibbed Wonder is the one who gave me the idea for a zucchini stir-fry. Eric is very food oriented, so I often receive texts with ideas of what to feed him. Sigh, he’s exhausting.
I added chicken to my stir-fry, but one could easily make it vegan by eliminating the chicken. Extra firm tofu is a nice addition if one is looking for a way to add meatless protein to your recipe. Yes, even The Bibbed Wonder will eat tofu on occasion. I believe I would enjoy this recipe more if I had added crunchier veggies like carrots, onions, green peppers, and fresh peas. The key is not to cook the zucchini too long, or it gets mushy. A quick high heat works best.
I have an all-purpose teriyaki sauce I use for almost all stir-frys. It’s a simple recipe that works well with nearly any combination. I almost always have the ingredients on hand, and it’s a fast fix.
2 lbs. Boneless, Skinless Chicken Breast
1 Large Zucchini, Peeled, Seeded, and Chopped
1 TBLS Minced Garlic
1 TBLS Minced Ginger
Cut chicken into bite-size pieces. Place chicken in a medium bowl and cover chicken with baking soda. Allow chicken to sit in baking soda for 15-30 minutes. Place the chicken in a colander and rinse well until all baking soda is washed away. Allow the chicken to drain and set aside. Soaking your chicken in baking soda tenderizes it, and it tastes like the silky, tender chicken from a Chinese restaurant.
Add oil to a large skillet or wok and allow to warm. Add the chicken to the hot skillet, frequently turning until cooked and brown on all sides. Remove the chicken to a plate and set it aside.
Next, add zucchini, garlic, and ginger to a hot skillet, stirring frequently, and cook just until tender-crisp.
Add the chicken back to the hot skillet, give it a good stir and add teriyaki sauce to the skillet. Cook the mixture until the sauce is thickened. Serve hot over hot cooked rice. I also served creamed cucumber salad to round out the meal.
1/4 Cup Low Sodium Soy Sauce
1 Cup Chicken Broth*
1 TBLS Cornstarch
2 TBLS Rice Wine Vinegar
1 TBLS Sugar
2 TSP Sesame Oil
1 TBLS Canola Oil
Add the soy sauce, chicken broth, cornstarch, vinegar, sugar, and sesame oil to a large bowl, and whisk until everything is completely dissolved.
I hope, dear reader, you enjoy this simple, easy recipe. I also hope you have a wonderful weekend. As always, stay safe, be smart, eat seasonally, and keep washing your hands.