Chicken Zucchini Stir Fry

Ingredients

• 1/4 cup low sodium soy sauce or use gf soy sauce*
• 1 cup chicken broth*
• 1 tbsp cornstarch
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tsp sesame oil
• 1 tbsp canola oil divided
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 lb chicken breast (sliced very thinly)
• 2 cup zucchini (cut 1/4 inch thick half moons (from 1 large zucchini))
• sesame seeds and scallion for garnish (if desired)

Instructions

1. In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
3. Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
4. Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
5. Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.