This healthy dinner recipe is colorful and nutritious and can be whipped up in 20 minutes.
Who doesn’t have a few extra zucchini laying around from those ambitious shopping days full of hope and new year’s resolutions?
Well today’s the day! Take out your veggies and prepare this delicious, healthy dish. It’s so easy and full of vitamins and nutrients.
The plant based chicken part is optional but it’s a nice addition for those who are nostalgic for meat.
Nutrition Information
Zucchini has copper, vitamin B6, fiber vitamin A and manganese, which boosts metabolism and cognitive function. (TastyCookery.com)
The fiber in carrots can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower your diabetes risk. They can also strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health. (WEBMD)
INGREDIENTS
2-3 zucchini
3 carrots
2 cloves garlic, chopped
ginger, 2 small thin slices
8-10 plant based chicken nuggets
Oil
SAUCE
⅓ c soy sauce
1 tbs rice vinegar
1 tbs sesame oil
3 tbs water
2 cloves garlic
2 tbs cornstarch
1 tsp minced ginger
A dash of hot pepper flakes
Squeeze of lime
METHOD
1.Cook plant based chicken in oven according to directions. Set aside
2. Chop zucchini and carrots in vertical thin slices
3. Prepare sauce and set aside
4. Chop ginger and garlic
5. Heat oil in wok
6. Add garlic, ginger and carrots
6. Stir fry 3-4 minutes and set aside
7. Add a little bit more oil in the wok and add Zucchini. Stir fry for about 2-3 minutes. ( Be careful you don’t want to overcook your zucchini and make it mushy)
8. Add carrots back in and add your sauce slowly stirring until it thickens.
9.Remove everything from the wok
10. Add a little bit of sauce to the walk. Chop plant based chicken in three sections or bite size pieces. Add your plant based chicken and stir fry for 1 to 2 minutes.
11. Add all of the ingredients back into the Wok.
12. Stir and serve.
I serve my stir fry over brown rice. See the recipe in my shrimp fried rice post: https://greenleaflunchbox.com/?p=1129.
However the options are open. You can serve it over pasta, white rice, even potatoes.
This zucchini and carrot stir fried rice recipe with plant based chicken follows the WFPB diet recommendation of eating the rainbow.
Enjoy 😉
