Ingredients
- 1/2 cup reduced sodium chicken broth*
- 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
- 1 tbsp oyster sauce*
- 1/2 tbsp rice wine
- 1 tbsp cornstarch
- 2 medium zucchini, ends trimmed
- 8 oz skinless, boneless chicken breast, cut into thin short strips
- kosher salt, to taste
- 2 tsp grapeseed or canola oil, divided
- 3/4 cup sliced bok choy
- 1/2 cup sliced mushrooms such as shiitake
- 1/2 cup shredded carrots
- 3 scallions, sliced into 1-inch pieces on the diagonal
- 1/2 tbsp grated fresh ginger
- 2 garlic cloves, chopped
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