Chicken Zucchini Stir Fry
Perfect for weeknight dinners and a great way to use up that summer zucchini! Asian takeout doesn’t have to be high in fat and calories, a few great examples of some Skinnytaste favorites: Chicken and Broccoli Stir Fry, General Tso’s Chicken, Orange Chicken Makeover, just to name a few.
This quick and easy stir fry dish will satisfy those takeout cravings without all the heavy fried flavors. The sauce is full of garlic and ginger in a soy and sesame sauce that’s delicious! When it comes to making Chinese stir-fry recipes, one of the most important things in making it authentic is the way you slice your chicken. The thinner the chicken the more tender it becomes.
How to cut chicken thin for a stir-fry:
To make it easy to cut the chicken thin for stir frying, freeze the chicken for about one hour before slicing. When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes. By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!
How to tenderize chicken for stir-fry:
Chicken breast is usually dry and chewy. For silky smooth chicken like you get from Chinese take-out, this simple (optional) technique using baking soda to tenderize meat will have you cooking scrumptious restaurant style Chinese food at home.
16 ounces chicken breast sliced very thin 2 teaspoons baking soda
More Stir Fry Recipes:
Teriyaki Chicken and Asparagus Stir Fry Pepper Steak Shanghai Beef and Broccoli Skirt Steak and Baby Bock Choy Stir Fry Shrimp Stir Fry
Photo credit: Jess Larson
