It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features: Better-than-Takeout Chicken & Veggies. Full recipe is posted below.
Better-than-Takeout Chicken & Veggies
(makes 4-6 servings)
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1/3 cup low-sodium soy sauce or coconut aminos
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1/3 cup rice vinegar
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4 tablespoons sesame oil
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1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
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1-inch fresh ginger, sliced thin
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3 cloves garlic, minced
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1 teaspoon chili flakes (if you like a little spice!)
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1 zucchini, diced
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1 bell pepper, diced
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1 cup fresh basil
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In a small mixing bowl, combine soy sauce, rice vinegar, and 2 tablespoons of sesame oil.
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In a large skillet, heat the remaining 2 tablespoons of sesame oil. Once the oil is hot, add the chicken to the skillet and stir occasionally until cooked through (about 8-10 minutes). Once the chicken is cooked through, add ginger and garlic. Cook for another minute.
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Pour in the soy sauce mixture and toss in zucchini and bell pepper. Continue to cook until the sauce thickens and the veggies slightly soften (about 5-10 minutes).
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Remove the skillet from the heat and stir in the basil. Serve over rice, noodles, or, on its own.
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