Chicken and Zucchini Stir Fry
Chicken and Broccoli Stir Fry

Chicken and Zucchini Stir Fry 

1 lb. boneless skinless chicken breasts (sliced thin) 

2 cups sliced zucchini 

1 cup low sodium chicken broth 

¼ cup low sodium soy sauce 

2 Tbs. mirin 

2 teas. sesame oil 

1 Tbsp. canola oil 

1 Tbsp. sugar 

1 Tbsp. cornstarch 

1 Tbsp. ginger, minced 

1 Tbsp. garlic, minced 

Combine the chicken broth, cornstarch, soy sauce, mirin, sugar and sesame oil together in a large bowl and whisk until all the ingredients are completely dissolved.  Place a large skillet over medium high heat and add 1 teaspoon of the canola oil to the skillet.  Add half of the chicken breasts to the hot oil and cook for about 2-3 minutes on each side or until the chicken is just cooked through.  Remove chicken from skillet and set aside.  Add another teaspoon of oil to the skillet and add the remaining chicken and cook until just cooked through.  Add this chicken to the chicken already set aside.  Add the balance of the oil to the skilled and add the garlic and ginger.  Cook the garlic and ginger until it is very fragrant, but not browned, about 30-45 seconds. Stir the ginger and garlic well.  Add the soy sauce mixture to the skillet and whisk well.   

Cook the sauce for about 1 minute and then add the zucchini to the sauce and cook for about 2 minutes until the sauce has thickened and the zucchini is crisp tender.  Remove the skillet from the heat and add the chicken.  Stir the chicken well to coat. 

Recipe makes 4 servings  Estimated WW Smart points 3 per serving 

Chicken and Broccoli Stir Fry 

1 lb. boneless skinless chicken breasts (sliced thin) 

2 cups broccoli florets 

½ cup low sodium chicken broth 

¼ cup low sodium soy sauce 

2 Tbsp. mirin 

2 teas. sesame oil 

1 Tbsp. canola oil 

1 Tbsp. garlic, minced 

1 Tbsp. ginger, minced 

1 Tbsp. sugar 

¼ teas. white pepper 

1 Tbsp. cornstarch 

Combine the chicken broth, soy sauce, cornstarch, sugar, mirin, sesame oil and white pepper in a bowl and whisk until everything is completely dissolved.  Place a large skillet over medium high heat and add 1 teaspoon of the canola oil to the skillet.  Add half the chicken and cook for about 2-3 minutes on each side or until the chicken is just cooked through.  Remove the cooked chicken and set side.  Add another teaspoon of oil to the skillet and then add the balance of the chicken and cook it until just cooked through.  Remove this chicken and add it to the chicken already set aside.  Place the remaining oil in the skillet and add the ginger and garlic and cook until very fragrant, but not browned, about 30-45 seconds.  Stir the garlic and ginger well and then add the soy sauce chicken broth mixture to the ginger and garlic in the skillet and whisk well.  Stir in the broccoli and cook the sauce and broccoli for about 2-3 minutes until the sauce has thickened. Add the cooked chicken to the sauce and stir well to coat. 

Recipe makes 4 servings  Estimated WW Smart points 4 per serving