This quick, spicy stir-fry uses thinly sliced chicken breast tossed in cornstarch, sauteed zucchini and jalapenos, and a sweet-savory sauce of soy and honey for a flavorful meal ready in about 30 minutes. I often call this my 'whatever's in the fridge stir fry' recipe, because I'll use leftover vegetables of most any kind in this. Today I added half a bell pepper and half a red onion in addition to the jalapeños and zucchini. My nephew makes it teriyaki style by replacing the sauce with bottled teriyaki sauce, making it even simpler.
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| Julian's Chicken Stir-Fry with Jalapeno and Zucchini |
My husband is Chinese, and he calls this an "American Chinese style stir fry" and indeed it is what you find in many Chinese restaurants in America. In other words, not very authentic, but certainly popular.
Ingredients
1 pound chicken breast, thinly sliced
1/4 cup cornstarch
Salt and pepper, to taste
2 tablespoons oil
3 cloves fresh garlic, minced
1/2 onion (any type)
Substitute 1 tablespoon each granulated garlic and onion
1 large zucchini, sliced
1-2 jalapenos, minced (seeds removed for less heat)
1/4 cup soy sauce (light)
1/4 cup honey
1/8 cup water
Instructions
Whisk together soy sauce, honey and water in a small bowl. Set aside. Cut up the vegetables.
Toss sliced chicken in cornstarch, salt and pepper. Heat 1-2 tablespoons oil in a wok or large skillet over medium-high heat. Fry chicken until crispy, lightly browned, and cooked through, about 3 minutes. Remove and set aside.
In the same pan, add a little more oil if needed and sauté minced garlic, onion and jalapenos with the zucchini until softened, about 4 minutes, stirring constantly.
Return the chicken to the pan with the vegetables. Pour sauce over everything and stir until the sauce thickens and coasts the ingredients.
Substitute 1 tablespoon each granulated garlic and onion
1 large zucchini, sliced
1-2 jalapenos, minced (seeds removed for less heat)
1/4 cup soy sauce (light)
1/4 cup honey
1/8 cup water
Instructions
Whisk together soy sauce, honey and water in a small bowl. Set aside. Cut up the vegetables.
Toss sliced chicken in cornstarch, salt and pepper. Heat 1-2 tablespoons oil in a wok or large skillet over medium-high heat. Fry chicken until crispy, lightly browned, and cooked through, about 3 minutes. Remove and set aside.
In the same pan, add a little more oil if needed and sauté minced garlic, onion and jalapenos with the zucchini until softened, about 4 minutes, stirring constantly.
Return the chicken to the pan with the vegetables. Pour sauce over everything and stir until the sauce thickens and coasts the ingredients.
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