|Chicken Stir Fry|
Chicken Stir Fry
2 teaspoons low sodium soy sauce
1 teaspoon white wine
1/2 teaspoon sugar
2 boneless, skinless chicken breasts
1/4 cup low sodium chicken broth
2 tablespoons vegetable oil, or as needed
1 frozen package broccoli florets
1 medium zucchini
2 tablespoons water
2 cloves minced garlic
Combines soy sauce, wine, and sugar in medium bowl. Add chicken and refrigerate for approximately 30 minutes. Remove chicken and pat dry.
Cook broccoli one minute less than directions on package.
Warm a wok (if you have one) or a deep frying pan over medium-high heat. Add 2 teaspoons of oil and heat. Add half of chicken, cook without stirring for 1 minute, then stir and cook until browned. Transfer chicken to clean bowl. Heat 2 teaspoons oil and repeat with remaining chicken.
Add remaining 2 teaspoons oil and heat. Add broccoli and zucchini. Cook, stirring frequently, until vegetables begin to just soften, 2 to 4 minutes. Add water and continue to cook vegetables until vegetables are crisp and tender, 1 to 2 minutes more. Push vegetables to side of pan, add garlic to the center and cook for 15-30 seconds. Return vegetables to center and combine. Return chicken and any juices; stir to combine. Pour in broth. Cook, stirring constantly; until chicken is cooked through.