Chicken, Broccoli, Zucchini & Mushroom Saute

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Asian foods have always been one of my favorites as far as types of foods. Well, let me rephrase that, since I started eating it in high school, its been one of my favorites.  Fast forward to a few years ago and when I began to realize just how bad take-out Asian really was.  I would always feel like crap the next day after eating it.  Bloated and gross feeling.

As I began to invest more into my cooking at home and eating healthier, I figured there had to be a way to make Asian food healthier, but still taste good.  Turns out after investigating ways to cook Asian food at home, the real stuff is nothing like you get in carry out restaurants.

Yes, I probably sound naive but when you grow with Panda Express in the mall and a Chinese carry-out on every corner, you think that’s what it is.

It turns out, fresh meats and vegetables mixed with fresh Asian spices and sauces, is even better than the carry-out crap most of us are used to!

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This recipe has the perfect amount of sauce and spice to go with the organic chicken and fresh veggies.  And better yet, you don’t have to play the game of “guess the mystery meat!”

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***Quick side note: These are the Liquid Aminos I use.  A healthier alternative to soy sauce. This is the sesame oil that I use. ***

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Yield: 6 Servings

Chicken, Broccoli, Zucchini & Mushroom Saute

Fresh Veggies and Chicken in a Asian sauce!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • 1lbs boneless skinless chicken breast, cut into 1/2? pieces
  • 1/4 cup all-purpose flour
  • 1 cup homemade or low sodium chicken stock
  • 1/4 cup raw honey
  • 1/4 cup liquid aminos
  • 1/2 Tbsp fresh ginger, peeled and grated
  • 2 medium garlic cloves, grated
  • 2 tsp sesame oil
  • 2 Tbsp cooking oil, divided
  • 4 cups broccoli florets
  • 2 cups zucchini, diced
  • 1 small onion, sliced
  • 1 1/2 cups button mushrooms, sliced

Instructions

  1. Trim chicken of any fat and pat dry with paper towels.
  2. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated.
  3. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
  4. In the bowl with remaining flour, add 1 cup chicken stock, raw honey, liquid aminos, grated ginger, grated garlic and sesame oil and stir until smooth. Set aside.
  5. In a large wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil.
  6. Once oil is hot, add chicken pieces and stir fry 5 minutes or until browned.
  7. Remove chicken from the pan and set aside.
  8. Add another 1 Tbsp of oil to the pan.
  9. Once oil is hot, add broccoli, zucchini, onions and sliced mushrooms and stir-fry 4 minutes, or until mushrooms are soft and everything else is crisp-tender.
  10. Stir the sauce and pour it over the hot vegetables, stirring constantly.
  11. Simmer 2 minutes or until sauce is thickened
  12. Toss in chicken and cook another 30 seconds or until heated through.
  13. Serve over hot rice.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

Container Count: 1G, 1R, 1O, 2tsp

7.6.2
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http://thepotterspantry.com/2016/08/chicken-broccoli-zucchini-mushroom-saute/

 

 

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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