Summer vegetables and chicken are quickly cooked until tender crisp and then coated in a delicious stir fry sauce. Dinner is ready by the time the rice is done cooking!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4Servings
Author: Carlee
Ingredients
Sauce
⅓cupsoy sauce
¼cupwater or chicken stock
3Tablespoonslight brown sugar
3teaspoonscornstarch
5clovesgarlicfinely diced
1teaspoonground ginger
2teaspoonsesame oil
optional: pinch of red pepper flakes
Meat and Veggies
2Tablespoonscooking oil
2small zucchini
2pattypan squash or yellow summer squash
4carrots
1small head broccoli
1lbboneless skinless chicken breast
Instructions
In a small saucepan, whisk together the sauce ingredients.
Cook sauce over medium-low heat stirring frequently until it thickens to about honey consistency. Remove from heat and set aside.
Chop vegetables into large bit sized pieces.
Cube chicken into just shy of one inch cubes.
In a wok or large pan, heat the oil over medium to medium-high heat.
Add the chicken, stirring every so often until browned on all sides.
Add the carrots and continue to stir and cook for a 2-3 more minutes.
Add the broccoli and squash and continue to cook and stir until the vegetables are all cooked to your liking and the chicken is cooked through.
Spoon all of the sauce over the chicken and vegetables. It may not seem like enough at first, but it will draw out some liquid from the vegetables. Cook and stir until coated.