Chicken and Zucchini Stir Fry

• Gluten free

• Meat

  • 3 Chicken breasts

• Produce

  • 1 Onion, medium
  • 2 Summer squash, small yellow
  • 2 Zucchini, small

• Condiments

  • 3/4 cup Chili sauce, sweet
  • 2 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 tbsp Rice wine vinegar

• Liquids

  • 1 tbsp Water

Found on jamiecooksitup.net

Ingredients

• STIR FRY:
• 3 chicken breasts
• 4 Tb olive oil
• salt and pepper
• 2 small zucchini
• 2 small yellow summer squash
• 1 medium onion
• SAUCE:
• 3/4 C Sweet Chili Sauce
• 3 Tb soy sauce
• 1 Tb rice wine vinegar
• 2 Tb honey
• 1 Tb cornstarch
• 1 Tb cold water

Directions

• 1. Cut 3 chicken breasts into bite sized pieces.
• 2. Heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil and allow it to heat through. Add the chicken and sprinkle it with salt and pepper. Cook the chicken, stirring only occasionally until the outsides are golden brown. Remove the chicken to a plate, cover and set aside.
• 3 While your chicken cooks, grab 2 small zucchini and 2 yellow crookneck squash (sometimes called yellow summer squash). Cut them into 1/4 inch slices.
• 4. Slice 1 medium onion into 1/4 inch rings.
• 5. Add 2 Tb more olive oil to the pan you cooked the chicken in. Let it heat through and add the vegetables. Cook over medium high heat, until crisp tender. You dont want them to get too soggy. 🙂
• 6. Into a small sauce pan place 3/4 C sweet chili sauce (found at your grocery store on the asian food aisle), 3 Tb soy sauce, 1 Tb rice wine vinegar, 2 Tb honey, 1 Tb cornstarch and 1 Tb water. Whisk it together to combine. Heat it on the stove top until thick and bubbly. Should only take a couple of minutes.
• 7. When the veggies are done cooking, add the chicken back into the pan and pour the sauce over the top. Stir to combine. Serve immediately over white or brown rice.
• Enjoy!