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QUICK & EASY Zucchini + Chicken Stir Fry
A FAST 20-minute dinner idea that’s loaded with protein & veggies and SUPER TASTY!
The easiest stir fry ever!
Absolutely FLAVOR Packed! The whole family LOVES this one! My teenagers piled theirs over brown rice.
EXCELLENT for meal prep since the leftovers taste even better the very next day!
Do you have zucchini growing in your garden? If not, zucchini is now in season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late
Summer…that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah. 🤗
âž¡ï¸ Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all of which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
6 servings
Ingredients:
- 2 Tbsps avocado oil
- 1-1/2 lbs boneless, skinless chicken thighs, fat trimmed and cut into ½-inch cubes
- 1 large yellow onion, chopped
- 3 fresh garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 1 red chili pepper, seeded and chopped
- 5 medium zucchini, cut into chunks
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, green parts only
- sesame seeds to garnish
Instructions:
Heat your avocado oil in a large skillet over medium-high heat.
Season your chicken very lightly with sea salt and pepper then stir fry for about 8 minutes, or until nicely golden brown. Set chicken aside on a plate.
In the same preheated skillet, add in the onion, garlic, ginger, and chili. Sauté over medium heat for 2-3 minutes.
Add in the zucchini and stir fry for 3-4 minutes, or until crisp-tender.
Return the browned chicken back into your skillet then drizzle in the coconut aminos and sesame oil, while stirring constantly.
Garnish with green onions and sesame seeds.
Enjoy!
💚Rachel
Ingredients
- 2 Tbsps avocado oil
- 1-1/2 lbs boneless, skinless chicken thighs, fat trimmed and cut into ½-inch cubes
- 1 large yellow onion, chopped
- 3 fresh garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 1 red chili pepper, seeded and chopped
- 5 medium zucchini, cut into chunks
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, green parts only
- sesame seeds to garnish
Instructions
- Heat your avocado oil in a large skillet over medium-high heat.
- Season your chicken very lightly with sea salt and pepper then stir fry for about 8 minutes, or until nicely golden brown. Set chicken aside on a plate.
- In the same preheated skillet, add in the onion, garlic, ginger, and chili. Sauté over medium heat for 2-3 minutes.
- Add in the zucchini and stir fry for 3-4 minutes, or until crisp-tender.
- Return the browned chicken back into your skillet then drizzle in the coconut aminos and sesame oil, while stirring constantly.
- Garnish with green onions and sesame seeds.
- Enjoy!
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