Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories264.3 kcal (13%)
Total Fat14.2 g (20%)
Carbs14.2 g (5%)
Sugars7.8 g (9%)
Protein19.9 g (40%)
Sodium779.2 mg (39%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cuplow sodium soy sauce
or use gf soy sauce
1 cupchicken broth
1 tablespooncornstarch
2 tablespoonsmirin
1 tablespoonsugar
2 teaspoonssesame oil
1 tablespooncanola oil
divided
1 tablespoonminced garlic
1 tablespoonminced ginger
1 poundchicken breast
sliced very thinly
2 cupszucchini
cut 1/4 inch thick half moons, from 1 large zucchini
sesame seeds
scallion
for garnish, if desired
Instructions
Step 1
In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
Step 2
In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
Step 3
Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
Step 4
Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
Step 5
Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
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