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Chicken Zucchini Stir Fry

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A quick and savory chicken zucchini stir fry with a spicy sesame-tamari sauce. Tender chicken and crisp zucchini come together in just 25 minutes for an easy weeknight meal.

Ingredients

  • 1/4 cup tamari (or soy sauce)
  • 1 tbsp toasted sesame oil
  • 2 tsp Sriracha (or hot sauce)
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 medium zucchini (approx 10 ounces, sliced into half-moons)
  • 2 tbsp avocado oil (divided)
  • salt and pepper (to taste)
  • 1/2 tsp glucomannan (or xanthan gum)

Instructions

  1. Whisk the tamari, sesame oil, Sriracha, garlic powder, and ginger powder together in a small bowl. Pour the marinade over the chicken pieces in a larger bowl and toss to coat evenly.
  2. Slice the zucchini in half lengthwise, then cut each half into 1/2-inch half-moon slices.
  3. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the avocado oil. Once hot, add the chicken along with all of the marinade. Stir-fry for about 7 minutes, or until the chicken is fully cooked. Transfer the chicken and pan juices to a bowl.
  4. Add the remaining 1 tablespoon avocado oil to the hot skillet. Add the zucchini, season with salt and pepper to taste, and stir-fry for about 5 minutes until tender.
  5. Return the cooked chicken and its juices to the skillet and stir well to combine with the zucchini.
  6. Reduce the heat to medium-low. Move the chicken and zucchini to one side of the skillet and sprinkle the glucomannan over the simmering juices. Whisk quickly to thicken the sauce, then toss everything together until evenly coated. Serve hot.

Notes

  • Soy sauce can be substituted for tamari, but use tamari if you need the dish to remain gluten free.
  • Xanthan gum can be substituted for glucomannan as a sauce thickener.
  • Adjust the amount of Sriracha or hot sauce to suit your preferred spice level.
  • Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.

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