Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce, divided
  • 1 tbsp fresh lemon juice
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp black pepper
  • 0.5 cup non-fat Greek yogurt
  • 2 tbsp tomato paste
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp honey
  • 2 tbsp water
  • 1 medium zucchini, quartered and sliced
  • 1 large sweet onion, cut into 1-inch chunks
  • 4 oz mushrooms, sliced
  • 1 tsp butter

Instructions:

  1. Combine the Greek yogurt, tomato paste, rice vinegar, garlic powder, smoked paprika, honey, and water in a small bowl. Note: Making this first allows the flavors to meld while you cook.
  2. Toss the 1.5 lbs chicken breast cubes with 1 tbsp of the soy sauce, the minced garlic, and grated ginger.
  3. Place your pan over medium high heat and add 1 tbsp of avocado oil. Wait until the oil is shimmering and just starting to wisps of smoke.
  4. Add the chicken in a single layer. Cook for 3 minutes without moving them to get that deep golden crust.
  5. Toss the chicken and cook for another 4 minutes. Add the lemon juice and 1 tsp toasted sesame oil in the last 60 seconds.
  6. Remove the chicken to a plate and cover it loosely with foil. Note: This prevents carryover cooking from drying the meat out.
  7. Add the remaining 1 tbsp oil to the same pan. Throw in the onions and mushrooms and sear for 3 minutes until the edges are dark brown.
  8. Stir in the zucchini and the remaining soy sauce. Cook for 2-3 minutes until the zucchini is tender crisp.
  9. Add 1 tsp butter to the vegetables at the very end. Stir until melted and glossy.
  10. Return the chicken to the pan just to warm through for 30 seconds, then plate immediately with the sauce on the side.