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a balanced plate with room for dessert

Wok-Stirred Curry-Ginger Chicken with Zucchini

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Trust me, the dish tastes as good as it sounds. And it’s so easy that even little ol’ me, an 8-to-5-employee-turned-dietetic-intern-with-no-spare-time-in-the-world, has time to make it! The complex flavors will blow you away. I was hoping to use this recipe as a main dish for my “theme meal” during my hospital food service rotation, but I was the unlucky intern that ended up with virtually no control over my own meal [[insert sad face]].

So, if I can’t share it with the staff, patients, and visitors of the hospital, I will share it with the rest of the world! I hope you love it as much as I do.

Wok-Stirred Curry-Ginger Chicken with Zucchini
serves 4 

1 1/2 pounds boneless, skinless chicken breast cut into 1-inch dice
1 tablespoon cornstarch
4 tablespoons canola oil, divided
1/2 teaspoon freshly minced ginger, divided
2 teaspoons Madras curry powder, divided
Kosher salt and freshly ground black pepper, to taste
2 medium onions, chopped
2 small zucchini, cut into 1 inch pieces
1/2 cup low-sodium chicken broth

  1. In a medium bowl, toss chicken with cornstarch. Mix to coat chicken completely. Set aside.
  2. Heat a wok or large pan over medium heat, combine 2 tablespoons oil and 1/4 teaspoon ginger. Cook until ginger is fragrant. Add in 1 teaspoons curry powder and stir to combine. Increase heat to high and swirl oil in wok to coat the sides.
  3. Add chicken and stir-fry until just cooked through, about 3 – 5 minutes.Season with salt and pepper. Remove chicken to a plate.
  4. Repeat step 2 with remaining oil, ginger, and curry powder. Add onions and stir-fry until soft, about 2 minutes.
  5. Add zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, about 4 – 5 minutes.
  6. Return chicken to wok, add broth, and bring to a boil, about 30 seconds. Stir, remove from heat and taste. Season with additional salt and pepper, if desired.
  7. Serve immediate with rice.

adapted from the Simply Ming cookbook

 

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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

One thought on “Wok-Stirred Curry-Ginger Chicken with Zucchini

  1. I love curry dishes so I can’t wait to try this.

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