{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don’t feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast
1 Tbs canola oil
1 Tbs sesame oil
4 small zucchini, cut into 1 inch chunks
1 green bell pepper, sliced
4 Tbs soy sauce
2 Tbs balsamic vinegar
4 garlic cloves minced
1 tsp ground ginger
garlic salt to taste (I used about 1/2 tsp)

Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.
Adapted from: Mel’s Kitchen Cafe

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