Lemon Chicken Zucchini Stir Fry
- 1 ½ lbs. Chicken breasts and thighs
- One ¼ cup chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- 3 ½ sliced zucchinis
- 1 Tbsp cornstarch
- 1 Tsp Cane sugar
- 1 Tsp grated ginger root
- 2 Tbsp lemon juices
- 2 Tbsp lemon zest
1. Remove chicken from package, rinse, and place into a bowl. Skin, and split chicken
breasts and thighs. Cut chicken into one-inch pieces. Grate lemon zest, and place into a bowl. Next add to bowl with lemon zest chicken broth, cornstarch, soy sauce, sugar, stir and set aside.
2. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry half of the zucchini for two to three minutes, or until crisp and tender. Remove zucchini from the wok, stir-fry remaining zucchini for two to three minutes. Now add chicken to wok; stir-fry for two minutes or until done. Remove chicken.
3. Stir-fry remaining chicken. Return all chicken to wok or skillet. Stir broth mixture; stir into chicken. Cook and stir until bubbly. Add zucchini and lemon juice; cover and cook one minute more. Serve with hot cooked rice if desired.
Makes 4 servings