Summer Chicken Stir Fry

Serves 2

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

14 ounces ground chicken

2 medium zucchini, sliced into rounds

2-3 tablespoons soy sauce or tamari sauces
Large handful basil leaves

Handful almonds or cashews

Heat a large skillet on a high heat.

Add a little oil and stir fry the chicken until no longer pink. Remove from the pan. 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 or tamari sauce. Sauté
until chicken is hot.

 Notes ~ Keeps well in the fridge for a week or so.


Beef - replace the chicken with ground beef.
Vegan / Vegetarian - replace the chicken with crumbled.

Different Herbs - replace the basil with mint or cilantro.

Different veggies - replace the zucchini with pretty much any veggie 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 tamari, Braggs liquid aminos, fish sauce or oyster sauce.

Too dry? - splash in a little more oil.

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