Recipies

Ingredients

For the Sauce
1 cup chicken broth
zest of half lemon *see last tip above for flavor adjustment
1 tbsp lemon juice
1 tbsp soy sauce
1/2 tbsp sesame oil
2 garlic cloves *minced or crushed
1/2 tsp fish sauce
1 1/2 tbsp corn starch or arrowroot

Stir Fry
1 lg chicken breast *cut into strips
1 lg or 2 med zucchinis
6 oz sliced mushrooms
1/2 lg onion *roughly chopped about 1 cup
2 tsp sesame oil *for frying chicken & veggies
Precooked brown rice or quinoa

Instructions

Mix all ingredients for sauce thoroughly. Set aside.

Roughly dice onion and cut zucchini into small wedges, keeping veggies separate from one another. Cut chicken into strips.

Heat wok on highest heat with 1 tsp sesame oil until just smoking. Add chicken and stir fry until cooked through, about 5 mins-set aside. Heat wok again on highest heat until just smoking with an additional 1 tsp sesame oil. Add onion and stir fry until onions are sweating and slightly brown, about 2 mins. Add zucchini and continue stir frying for another 3 mins. Add mushrooms and stir fry until tender- about 4 mins. Remove from wok and set aside. Place wok back on high heat. Mix sauce ingredients again and add to hot wok. Sauce will thicken in about 1 min over direct heat. Add chicken and veggies back into wok and stir until sauce thoroughly coats stir fry. Take off heat and serve immediately.
The Fed Up Foodie