There’s something incredibly satisfying about a dish that’s both delicious and healthy, and that’s exactly what we have with this Lemon Chicken and Zucchini recipe. Originating from the traditional stir-fry dishes of East Asia, this recipe has been tweaked and fine-tuned to bring a burst of freshness with the addition of zucchini and a tangy twist with lemon. Zucchini, being a summer squash, adds a unique, light flavor that perfectly complements the savory chicken. Lemon, on the other hand, brings a bright and tangy flavor that elevates the entire dish. The combination of these ingredients results in a perfectly balanced, nutritious dish that’s both satisfying and light. What I love most about this recipe is not just the fantastic flavors, but also how easy it is to prepare. It’s a great go-to recipe on busy weekdays, and trust me, your family will love it! Plus, it’s a great way of sneaking in some veggies into your meal if you have picky eaters at home. Let’s dive into the recipe!
Ingredients
- 1 1/2 lb. chicken breasts and thighs
- 1/4 c. chicken broth
- 1 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- 2 Tbsp. cooking oil
- 1 tsp. grated ginger root
- 3 1/2 c. sliced zucchini
- 2 Tbsp. lemon juice
Cooking Method
- Skin, split and bone chicken breasts.
- Skin and bone thighs. Cut chicken into 1-inch pieces.
- Blend chicken broth into cornstarch; stir in soy sauce and sugar.
- Set aside.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Poultry Plot: A Tale of Lemon Chicken and Zucchini
Once upon a time, in a kitchen not so far away, I found myself staring at 1 1/2 lb. of chicken breasts and thighs. I had a mission, a culinary quest if you will, to transform these humble ingredients into something truly mouthwatering – Lemon Chicken and Zucchini.
The Chicken Chronicles: Dealing with the Breasts and Thighs
First things first, skinning, splitting, and boning these chicken breasts. Now, I don’t know about you, but my knife skills are equivalent to a clumsy pirate’s. It’s more like a wrestling match between me and the chicken, with the chicken often winning. But hey! I survived, and so did the chicken, well, kind of.
Next stop, the thighs. Now, here’s a tip from my many skirmishes in the kitchen – thighs are trickier than they look. But armed with determination and a slightly dull knife, I managed to skin and bone them, cutting the chicken into 1-inch pieces, ready for their flavor bath.
The Saucy Affair: A Broth-y Business
Now, onto the sauce. I took 1/4 c. chicken broth and blended it into 1 Tbsp. of cornstarch. Stirring in 2 Tbsp. of soy sauce and 1 tsp. of sugar, I created a concoction that would make any chicken sing. Or at least, it would if they could still cluck.
The Oil Spill: Don’t Slip on the Ginger!
Next, the oil. Now, cooking oil and I have a complicated relationship. It’s the slippery ex that keeps coming back. I heated up 2 Tbsp. of it, adding 1 tsp. of grated ginger root. The kitchen filled up with a tantalizing aroma that had me doing a happy dance, or maybe it was just me trying not to slip on the oil I’d spilt.
Zucchini Zumba: The Green Dance
Now, for the 3 1/2 c. of sliced zucchini. I’m not sure why, but chopping zucchini always feels like a salsa dance to me. It’s all about the rhythm – slice, slice, slice, and watch your fingers!
The Grand Finale: When Life Gives You Lemons…
Finally, it was time for the star of the show – the lemon juice. I squeezed out 2 Tbsp. worth, the tangy scent making my mouth water. I added it to the chicken and zucchini, and voila!
The Moment of Truth: Tasting Time
The moment of truth had arrived. Would my Lemon Chicken and Zucchini be a hit or a miss? Well, let me tell you, it was a glorious explosion of flavors that had me patting myself on the back.
And that, my friends, is the tale of my kitchen escapades, where I braved poultry, danced with zucchini, and spilled oil. But in the end, it was all worth it. Because, let’s face it, who can resist Lemon Chicken and Zucchini?
