Chicken with Zucchini
Chicken with Zucchini recipe
Yield
4 servingsPrep
15 minCook
8 minReady
23 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
chicken
sliced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
wine
|
|
| ½ | cup |
bamboo shoots
sliced |
|
| 3 | cups |
zucchini
coarsely shredded |
|
| 2 | teaspoons |
sugar
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 355 | ml |
chicken
sliced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
wine
|
|
| 118 | ml |
bamboo shoots
sliced |
|
| 7.1E+2 | ml |
zucchini
coarsely shredded |
|
| 1E+1 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Slice and prepare chicken, zucchini, and bamboo shoots. Marinate chicken in soya sauce, wine, and salt.
Place oil in wok, heat to smoking point, stir chicken in it for 3 minutes.
Add zucchini, bamboo shoots, ¾ cup water, 2 teaspoons Sugar. Cook on medium high heat for 7½ minutes.
Zucchini should be very tender by this time, liquid in wok should have been absorbed by vegetables and reduced to very little in the wok. Pour into serving dish.
NOTE: Pork can be substituted for chicken, but cooked longer.
