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Chicken-Zucchini Stir Fry
Posted By GKC On August 14, 2011 @ 1:56 am In Recipes of the Week,Weekly Recipes | 1 Comment
1 cup chicken broth
3 teaspoons cornstarch
3 teaspoons rice vinegar
4 teaspoons soy sauce
2 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 pounds skinless, boneless chicken breasts, cut into strips
2 zucchini, chopped
4 stalks scallions, chopped
Peanuts or cashews (optional)
Whisk together chicken broth, cornstarch, rice vinegar and soy sauce and set aside. Heat peanut oil over medium-high heat in wok. Add garlic and ginger and sauté briefly Add chicken and stir fry until no longer pink. Add zucchini and scallions and continue sautéing until browned. Add sauce and bring to a boil. Reduce heat and simmer for 2 to 5 minutes. Serve over rice. Top with peanuts or cashews if desired.
We like stir-fry in almost all its permutations. This recipe  is another one of our favorites.
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 This recipe: http://www.gourmetkoshercooking.com/2010/02/orange-chicken-stir-fry/
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