Ingredients: |
Ingredients: 1/2 cup chicken or vegetable broth
2 Tbsp low sodium soy sauce, coconut aminos, or Braggs liquid aminos, divided
2 tsp potato starch, or cornstarch
3 Tbsp olive oil, divided
1 Tbsp minced garlic
1 tsp minced fresh ginger
1-1.5 lb chicken tenders, diced
1 large red bell pepper, chopped
1/2 cup sliced red onions
1.5 cups sugar snap peas
2-3 medium zucchini, cut into noodles
Toasted sesame seeds, for garnish
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Directions: |
Directions:In a small bowl, whisk together the broth, 1/2 of the soy sauce and starch. Set aside.
Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
Add the garlic and ginger and cook for 2 minutes, stirring constantly
Add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes.
Season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan.
With the pan still on medium, add the remaining 1 Tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes.
Transfer to serving plates, sprinkle with toasted sesame seeds & serve immediate |
This recipe for Asian Zucchini Noodle Stir-Fry is from