Sunday Cooking
I was trying to figure out what to cook today that involved zucchini. I had forgotten that I had bought a lot of zucchini the other day at the store and figured that I should try something new. I was scrolling through my Pinterest feed and came across a recipe called "Panda Express Mushroom Chicken" that had zucchini in it. I did not have any mushrooms but I did have some carrots to use. This recipe involved almost everything that was in my Cashew Chicken. Once again, another recipe in the books that I will have to make again since my boyfriend liked it a lot.
Chinese Chicken with Zucchini and Carrots
Serving Size: 4
Ingredients
Serving Size: 1
I was trying to figure out what to cook today that involved zucchini. I had forgotten that I had bought a lot of zucchini the other day at the store and figured that I should try something new. I was scrolling through my Pinterest feed and came across a recipe called "Panda Express Mushroom Chicken" that had zucchini in it. I did not have any mushrooms but I did have some carrots to use. This recipe involved almost everything that was in my Cashew Chicken. Once again, another recipe in the books that I will have to make again since my boyfriend liked it a lot.
Chinese Chicken with Zucchini and Carrots
Serving Size: 4
Ingredients
- 1 cup Brown Rice
- 1 lbs Chicken Breast Boneless Skinless, cut into bite sized pieces
- 3 tbsp Cornstarch
- 1 tbsp Oil
- 1 tbsp Sesame Oil
- 12 inch long Carrot, cut in half and slice into 1/2 inch pieces
- 1 medium Zucchini, cut in half and slice into 1/2 inch pieces
- 1/4 cup Low Sodium Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 2 tsp Sugar
- 2 Garlic Cloves, minced
- 1/2 tsp Ground Ginger or 2 tsp minced Ginger
Instructions
- Prepare Brown Rice and cook as the instructions say
- Toss Chicken with Cornstarch in a Ziplock bag
- Heat Oil and Sesame Oil in a wok
- Add Chicken and cook on medium high until browned on both sides
- Remove Chicken from wok and turn temperature to high
- Add Carrots and Zucchini to wok, cook until they start to brown
- Add Garlic and Ginger, stir for 30 seconds
- Cook for 2-3 minutes to allow vegetables to soften
- Add Chicken back to wok and stir
- Add Soy Sauce, Sugar and Rice Wine Vinegar, stir
- Serve with Brown Rice
While this was going on, I made myself a different dish that did not involve rice because you all know that I avoid carbs meaning that I use vegetables instead.
Sesame Ginger Zucchini with Carrots
Serving Size: 1
Ingredients
- 1 medium Zucchini, ribboned
- 6 inch Carrot, ribboned
- 1/2 cup frozen unshelled Edamame, defrosted
- 1 tbsp Oil
- 1 tbsp Sesame Ginger Dressing
- 1/2 tbsp Asian Chill Garlic Sauce, optional
- 1 tsp Sesame Seeds
Instructions
- Spiralize Zucchini and Carrots
- Heat pan to medium-high with Oil
- Add Zucchini, Carrots and Edamame to pan, stir and cover to cook for a few minutes to warm
- Add Sesame Ginger Dressing and Asian Chill Garlic Sauce to pan, stir to combine
- Sprinkle with Sesame Seeds and enjoy
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