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Chicken With Zucchini

Chicken With Zucchini recipe image
This vibrant stir-fry is a perfect weeknight dinner that balances savory and fresh flavors. Tender chicken slices are seared until golden, then tossed with coarsely shredded zucchini and crisp bamboo shoots. The dish is finished with a simple, aromatic sauce made from soy sauce and wine, which coats every bite in umami-rich goodness. It&# 226;ÂÂs light yet satisfying, with a wonderful mix of textures from the juicy vegetables and succulent meat. Ideal for busy evenings, this recipe comes together in under thirty minutes using pantry staples. Serve it hot over steamed rice or noodles for a complete, comforting meal that the whole family will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 334.3
Description
This vibrant stir-fry is a perfect weeknight dinner that balances savory and fresh flavors. Tender chicken slices are seared until golden, then tossed with coarsely shredded zucchini and crisp bamboo shoots. The dish is finished with a simple, aromatic sauce made from soy sauce and wine, which coats every bite in umami-rich goodness. It&# 226;ÂÂs light yet satisfying, with a wonderful mix of textures from the juicy vegetables and succulent meat. Ideal for busy evenings, this recipe comes together in under thirty minutes using pantry staples. Serve it hot over steamed rice or noodles for a complete, comforting meal that the whole family will love.
Ingredients
  • 3 tablespoons Oil
  • 2 tablespoons Soya sauce
  • 1 tablespoons Wine
  • 1/2 cups Bamboo shoots, sliced
  • 3/4 lbs Zucchini, coarsely shredded
Directions
  1. 1
    Slice the chicken into thin, bite-sized pieces.
  2. 2
    In a small bowl, combine the chicken with 1 tablespoon of soy sauce, the wine, and a pinch of salt. Toss to coat and let marinate for 5-10 minutes.
  3. 3
    Heat the oil in a wok or large skillet over medium-high heat until it begins to shimmer.
  4. 4
    Add the marinated chicken to the hot oil and stir-fry for 3-4 minutes until the chicken is seared and opaque on all sides.
  5. 5
    Add the shredded zucchini, sliced bamboo shoots, remaining 1 tablespoon of soy sauce, and 3/4 cup of water to the wok.
  6. 6
    Stir well to combine all ingredients and bring the liquid to a simmer.
  7. 7
    Cover and cook on medium-high heat for 5-7 minutes, stirring occasionally, until the zucchini is tender and most of the liquid has been absorbed.
  8. 8
    Taste and adjust seasoning with additional salt or soy sauce if needed.
  9. 9
    Transfer the stir-fry to a serving dish and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 334.3kcal
% Daily Value *
Total Fat 22.3g35%
Saturated Fat 4.8g24%
Cholesterol 80.1mg27%
Sodium 116.6mg5%
Total Carbohydrate 3.1g2%
Dietary Fiber 1.0g4%
Sugars 2.1g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, zucchini, stir-fry, bamboo shoots, soy sauce, wine, quick dinner, easy recipe, asian inspired, vegetable stir fry, weeknight meal, healthy dinner, wok cooking, shredded zucchini, soy glaze, high protein, low carb, family friendly, simple cooking, summer vegetables, meal prep
Read it online: https://www.chefs-mate.com/recipe/chicken-with-zucchini/