Mix all marinade ingredients together and pour half over chicken(don’t
marinate the shrimp, if you’re using them). Let marinate in the
refrigerator at least one hour or overnight. Reserve the other half of
marinade to use as sauce.
In a large frying pan, heat 1 tablespoon of oil and add chicken and
onions. Saute until onions is tender and chicken is nearly cooked. Add
zucchini(and shrimp, if using) and cook, stirring often, until
zucchini is tender-crisp and shrimp is pink. Pour about 1/4 cup of
reserved sauce into the pan and cook and stir until all ingredients
are coated. Remaining sauce may be stirred into rice if desired. Serve
the rice onto dinner plates and top with chicken, shrimp and
vegetables.
|