Rice and Zucchini Stir Fry
This is a very simple recipe and easy to make. The ingredients can also be substitute for whatever veggies you have in your fridge. I am limited to which vegetable I can in under the Low Fodmap foods list that I have to follow. I also Use the Naked & Saucy Soy free soy sauce as I can not have soy based products yet.
· 1-pound boneless skinless chicken thinly sliced and cut into bite sized pieces.
· 1 cup of Basmati rice
· 7 tablespoons No Soya soy sauce
· 3 teaspoons apple cider vinegar
· 3 teaspoons granulated sugar
· 2 tablespoon minced fresh ginger
· 2 tablespoon garlic powder
· 4 tablespoons water
· 2 teaspoon cornstarch
· 1/4 teaspoon red pepper flakes
· 2 medium zucchinis
· 1 orange or red pepper cut into bite sizes.
· 1 large carrot cut into circles.
· 1 Cup of green onions (or 1 large red or yellow onion)
· 2 tablespoons extra virgin olive oil
· Sesame seeds for garnish
Cook the rice as per the instructions.
In a large bowl, combine the chicken, 1 tablespoon No Soya soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside and prep the remaining of the ingredients.
In a large measuring cup, mix the remaining 6 tablespoons No soya soy sauce, remaining 2 teaspoon apple cider vinegar, remaining 2 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
Trim off the ends of the zucchini. Cut in half lengthwise, then cut into ¼-inch thick half moons. Cut the rest of the vegetables and cut the green onions into small pieces leaving the white out.
In a deep skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken with its marinating liquid. Cook until the chicken is golden and fully cooked through, about 5 minutes. Remove to a plate.
Heat the remaining 1 tablespoon oil. Add half of the onion. Cook for about a minute.
Give the sauce one more stir, then add half of the sauce into the pan. Let cook 30 seconds, then add the sliced carrots. Cook just until the carrots begin to soften, about 5 minutes.
Then add the rest of the sauce into the pan. Let it cook 30 seconds, then add zucchini, peppers, most of the rest of the green onions (leaving a few for garnish).
Cook just until the zucchinis begin to soften, about 5-8 minutes.
Remove from the heat, then stir in the reserved chicken. Serve over rice, sprinkle of sesame seeds and green onion as desired.