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Homemade Easy 3 Cup Chicken with Zucchini. recipe photo
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Easy 3 Cup Chicken with Zucchini.

A quick, savory three-cup chicken stir-fry with zucchini, bell pepper, and fresh basil served over rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup rice vinegar
  • 4 tablespoons sesame oil
  • 1 1/2 pounds boneless skinless chicken (breasts or thighs) cut into 2–3 inch pieces
  • 1 inch fresh ginger thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 teaspoon chili flakes
  • 1 zucchini chopped
  • 1 bell pepper sliced
  • 1 cup fresh basil
  • rice for serving

Instructions

  • In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/3 cup rice vinegar, and 2 tablespoons of the sesame oil; set the sauce aside.
  • Heat a large skillet over medium-high heat and add the remaining 2 tablespoons sesame oil until shimmering.
  • Add the chicken pieces to the hot skillet and cook, stirring occasionally, until cooked through and browned, about 8–10 minutes.
  • Add the thinly sliced ginger and garlic to the skillet and cook for 1 minute more until fragrant.
  • Pour the reserved soy sauce and rice vinegar mixture into the skillet, then add the chopped zucchini and sliced bell pepper.
  • Stir and cook until the vegetables are tender and the sauce thickens slightly and coats the chicken, about 5–10 minutes.
  • Remove the skillet from heat and stir in the fresh basil and 1 teaspoon chili flakes; toss to combine.
  • Serve the three-cup chicken over rice.

Equipment

  • Large Skillet
  • Small Bowl
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Use low-sodium soy sauce to control saltiness.
  • Cut chicken into uniform pieces for even cooking.
  • Adjust chili flakes to preferred heat level.
  • Thinly slice ginger and garlic for quick cooking.