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Chicken and Zucchini Stir-Fry

This chicken goes with absolutely any side you like. "Stir-fry" isn't really a dish so much as a technique — quickly cooking food in hot oil in a deep, sloped-sided pan while stirring constantly. I used an ordinary skillet, but if you have a wok, even better. I first made this dish back in 2012, and I've been coming back to it ever since, usually for special occasions.

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Stir-fry chicken with zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 15 g
Fats 4 % 1 g
Carbohydrates 33 % 8 g
91 kcal
GI: 63 / 0 / 38
    1. Cut the chicken into thin strips. Cut the bell pepper into strips and the zucchini into half-moons; peel and finely chop the garlic and ginger.
    1. Put the chicken in a bowl, add the starch and soy sauce, and mix well. Marinate for 30–40 minutes.
    1. Heat vegetable oil in a deep skillet over high heat.
    1. Working in small batches, fry the chicken until lightly golden. Transfer it to a plate.
    1. Add the ginger and garlic to the pan and stir-fry for 30 seconds.
    1. Add the zucchini and bell pepper. Stir-fry for another 5 minutes.
    1. Return the chicken to the pan, pour in the apple cider vinegar and the soy-sauce marinade, and add the brown sugar. Cook for another 1–2 minutes, then remove from the heat.
    1. Serve over fluffy rice, sprinkled with chopped green onion.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Starch - 320  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Zucchini - 16  kcal/100g

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