SUMMER STIR FRY

Recipe by the Leek and the Carrot

Yields: 4 servings
Time: 30 minutes

Ingredients:

1 tablespoon cornstarch

6 tablespoons cold water, divided

1/4 cup soy sauce or tamari

1/4 cup maple syrup

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

4-5 garlic cloves, minced

1/2 teaspoon red pepper flakes, optional

3 tablespoons olive oil, divided

2 chicken breasts, cut into strips

1/2 teaspoon kosher salt, divided

1/8 teaspoon freshly ground black pepper

1 pound green beans, ends trimmed

1-2 zucchini or summer squash, cut in half and slice

3-4 spring onion greens, thinly sliced

2 cups cooked white rice

Toasted sesame seeds, optional

Directions:

1. In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Add soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic cloves, red pepper flakes and remaining 4 tablespoons of water.  Set aside.

2. Heat 2 tablespoons of oil in a heavy skillet over medium heat. Add chicken, 1/4 teaspoon salt, and pepper. Cook for 5-6 minutes or until cooked through. Set aside. 

3. Add remaining tablespoon oil and green beans along with remaining 1/4 teaspoon salt to the pan. Saute until the green beans are bright green and just beginning to soften, about 5 minutes more. Add zucchini. Saute for a couple minutes and then add chicken back into pan. 

4. Whisk sauce one more time to combine then add to the pan. Reduce heat to low and simmer very gently, sauteing occasionally until the sauce has thickened and coats veggies well, about 3 minutes. 

5. Serve over rice with reserved sliced green onion tops and sesame seeds.