Summer Chicken Stir Fry

This recipe was inspired by Allison who requested something to do with zucchini to help with her zucchini glut. We’re using ground (minced) chicken because it save the chopping step and cooks much faster than larger slices of chicken. But feel free to use breasts or thighs if you prefer.

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Summer Chicken Stir Fry

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 400 g ground (minced) beef
• 2 medium zucchini (courgette) sliced into rounds
• 2-3 tablespoons soy sauce
• small bunch basil leaves
• handful almonds or cashews

Metric - US Customary

Instructions

• Heat a wok on a fierce heat.
• Add a little oil and stir fry the chicken until no longer pink. Place in a clean bowl.
• Add a little more oil and stir fry the zucchini for a few minutes or until just starting to soften.
• Return the chicken to the pan and season with soy. Stir fry until chicken is hot.
• Remove from heat and sprinkle over basil & nuts and serve.

Leftover Potential?

Keeps well in the fridge for a week or so. But the flavours and textures are best when its hot from the wok.

Variations

beef – replace the chicken with ground (minced) beef.

vegan / vegetarian – replace the chicken with crumbled tofu, canned white beans, chickpeas or setian.

pescetarian – replace chicken with peeled prawns (shrimp).

different herbs – replace the basil with mint or coriander (cilantro).

different veg – replace the zucchini with pretty much any veg that will cook in a short time. Asian greens like bok choy are great or try carrots, snow peas, or sugar snap peas.

soy-free – replace the soy sauce with fish sauce, coconut aminos or oyster sauce.

more substantial (carb lovers) – serve with cooked rice noodles, fried or steamed rice.

more substantial (low carb) – cashews or extra almonds.

more veg – serve with cauliflower ‘rice’.

Waste Avoidance Strategy

chicken – freeze.

zucchini – zucchini will keep for a few weeks in a plastic bag in the fridge. Otherwise use for another meal as they don’t freeze well.

soy sauce – pantry.

basil leaves – make a pesto like this sicilian nut pesto or pack leaves in a clean jar and cover with extra virgin olive oil to make a basil oil (oil will keep for weeks in the fridge). Or pop the leaves in the freezer – they will wilt and brown but will at least be edible.

almonds or cashews – pantry.

Problem Solving Guide

too dry – splash in some more oil.

don’t own a wok? – stir fry in your largest fry pan or skillet.

too bland – season with a little more soy. And make sure you’re using best quality free range chicken.

chicken tough – two possible causes. Either the chicken is over cooked or the heat wasn’t high enough so the chicken ‘stewed’ rather than being quickly stir fried. Next time cook the chicken in batches. For now just slice it thinly so it’s easier to eat.

Prep Ahead

Best when made fresh.

Serving Suggestions

Great as a super quick dinner on its own. Or serve with steamed or cauliflower rice.

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