Zucchini Stir-Fry with Chicken

 Yet another new Zucchini recipe I tried this summer when we had zucchini coming out our eyeballs. Super yummy. Love stir-fries. 

• 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
• 4 tablespoons low sodium soy sauce divided
• 2 teaspoons apple cider vinegar divided
• 2 teaspoons granulated sugar divided
• 1 tablespoon minced fresh ginger
• 3 cloves minced garlic about 1 tablespoon
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes
• 2 medium zucchini yellow squash, or a mix
• 1 large red or yellow onion
• 2 tablespoons extra virgin olive oil
• Sesame seeds optional for garnish
• Chopped green onion for garnish

1. In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.

2. In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.

3. Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.

4. In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.

via: https://www.wellplated.com/zucchini-stir-fry/