Here is everything you need

  • 1/4 cup (60ml) soy sauce (gluten free)
  • 1 cup (240ml) chicken broth
  • 1 tbsp. corn starch
  • 2 tbsp. mirin
  • 1 tbsp. sugar
  • 2 tsp. sesame oil
  • 1 tbsp. coconut oil, divided
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1 lb (450g) chicken breast, thinly sliced
  • 1 large zucchini, cut in thick half-moons
  • 1 tbsp. sesame seeds
  • 2 tbsp. spring onion, to garnish


How to put it together

      1. In a large bowl add the soy sauce, chicken broth, corn starch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
      2. In a large skillet, add 2 tsp. coconut oil and the chicken, about 2-3 minutes on each side, on medium-high heat.
      3. Then set aside on a plate.
      4. Using the same skillet, add in the remaining 1 tsp. of oil, garlic and ginger and sauté for 30-45 seconds until fragrant, but being careful not to burn it.
      5. Stir the garlic and ginger well and add in the earlier prepared sauce.
      6. Whisk well.
      7. Simmer the sauce for 1 minute, then add in the zucchini and continue cooking for 2 more minutes, until thickened and the zucchini is tender-crisp.
      8. Remove from the heat, add in the chicken, and stir until well coated.
      9. Garnish with sesame seeds and scallions if desired.