Ingredients
¼cupsoy sauce,low sodium, or gluten-free
1cupchicken broth
1tbspcornstarch
2tbspmirin
1tbspsugar
2tspsesame oil
1tbspcanola oil,divided
1tbspgarlic,minced
1tbspginger,minced
1lbchicken breast,sliced very thinly
2cupszucchini,(from 1 large zucchini), cut into ¼-inch thick half moons
sesame seeds,for garnish, optional
scallion,for garnish, optional
Preparation
In a large bowl, add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
In a large skillet, add 1 teaspoon of canola oil on medium-high heat. Cook half the chicken for about 2 to 3 minutes on each side until just cooked through. Set aside on a plate.
Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
Add in the remaining 1 teaspoon of oil, garlic, and ginger, then cook for 30 to 45 seconds until very fragrant but not browned.
Stir the garlic and ginger well, then add in the sauce, whisking well. Cook the sauce for 1 minute, then add in the zucchini and cook for 2 more minutes 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, and enjoy!
