Categories: asian, chicken, mushrooms, peppers, stir-fry, supper, zucchini

Ingredients

• 1 pound boneless, skinless chicken breasts
• Easy Chicken Marinade
• 3 Tbs vegetable or peanut oil, divided
• 2 cloves garlic, chopped
• 2 slices ginger, chopped
• 1/2 zucchini, cut on the diagonal into 1/2-inch slices
• 1 Tbs soy sauce
• 1/4 pound fresh mushrooms, thinly sliced
• 1 red bell pepper, seeded and cut into chunks
• 1-2 Tbs water, if needed
• 1/2 cup homemade Simple Stir-fry sauce
• 1/2 cup almonds

Directions

1. Cut the chicken breasts into 1-inch cubes (it’s easiest to do this if the chicken is partially frozen). Place the chicken in a bowl and add the Easy Chicken Marinade. Marinate the chicken for 20 minutes.

2. Heat a wok or skillet over medium-high heat until it is almost smoking. Add 2 Tbs oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken cubes. Stir-fry the chicken until it turns white and is nearly cooked. Remove the chicken and drain in a colander or on paper towels.

3. Heat 1 Tbs oil in the wok or skillet. Add the ginger and stir-fry for 10 seconds. Add the zucchini and stir-fry for 1 minute, stirring in the soy sauce. Add the mushrooms. Stir-fry for 1 minute, then add the red bell pepper. Add 1 to 2 Tbs of water if the vegetables begin to dry out during stir-frying.

4. Add the stir-fry sauce and bring to a boil. Stir in the almonds. Stir-fry for 2 more minutes to mix the ingredients together and make sure the chicken is cooked through. Taste and adjust seasonings if desired.

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