YOUR SOLIN GENERATED RECIPE
Hibachi-Style Chicken with Stir-Fried Zucchini and Mushrooms
Tender chicken breast and fresh vegetables seared on high heat with savory coconut aminos and ginger, served with a soft-scrambled egg and finished with caramelized edges.
INGREDIENTS
11.3 ounces Boneless Skinless Chicken Breast, cubed
1 Large Egg
1.5 cups Zucchini, sliced into half-moons
1 cup White Button Mushrooms, sliced
2 tablespoons Coconut Aminos
0.5 teaspoon Toasted Sesame Oil
PREPARATION
Pat the chicken breast dry with paper towels and cut into uniform 1-inch cubes.
Heat a large non-stick skillet or cast-iron griddle over medium-high heat and add the sesame oil.
Add the chicken cubes to the hot pan in a single layer and sear for 3-4 minutes until golden brown and cooked through, then remove from the pan and set aside.
In the same pan, add the zucchini and mushrooms, stir-frying for 4-5 minutes until they are tender-crisp and have developed some color.
Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly with a spatula until just set.
Return the cooked chicken to the pan and pour the coconut aminos over the entire mixture.
Toss everything together for 1 minute over high heat to glaze the chicken and vegetables before serving immediately.