Zucchini Stir Fry
Ingredients
- 3 tbsp low sodium soy sauce
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp sesame seed oil
- 2 tsp apple cider vinegar
- 2 tsp granulated sugar
- 2 cloves minced garlic
- 2-3 medium zucchini yellow squash, or a mix
- 1 orange or red bell pepper
- 1/2 green bell pepper
- 1 large red or yellow onion
- black pepper & salt to taste
- 1 lb (optional) boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
Instructions
IF USING chicken - In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
Thinly slice the onion. Chop peppers into bite-sized chunks. Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into 1/4-inch thick half moons.
IF USING chicken - In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
Add onion and peppers with remaining oils and some soy sauce into the pan and fry until half done. Add garlic for 1 min to fry in oil on the pan then add all the remaining ingredients. Mix everything and stir-fry until vegetables are tender.
Enjoy!