Lemon Chicken Zucchini stirfry

This is our go-to stirfry. Dont let the instructions scare you, it is quick to cook up and easy to do.

1 1/2 lbs chicken breasts or thighs

1/4 cup chicken broth

1 Tbsp cornstarch

2 Tbsp soy sauce

1 tsp sugar

2 Tbsp cooking oil

1 tsp grated gingerroot

3 1/2 cup sliced zucchini

2 Tbsp lemon juice

Cut chicken into 1 inch pieces Blend chicken broth into cornstarch; stir in soy sauce and sugar. Set aside.

Preheat wok over high heat; add cooking oil. Stir fry gingerroot in hot oil for 30 seconds. Stirfry half of the zucchini for 2-3 minutes or until crisp-tender. Remove from wok. Stirfry remaining zucchini 2-3 mintues. Remove from wok. (add more oil if neccessary) Add half the chicken to the hot wok; stirfry 2 minutes or til done. Remove chicken. Stirfry remaining chicken 2 minutes. Return all chicken to wok. Stir broth mixture; stir into chicken. Cook and stir till thickened and bubbly. Add zucchini and lemon juice; cover and cook 1 minute more. Serve over rice.