Zucchini Mushroom Chicken Stir Fry

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)

  • 2 tablespoons cornstarch

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced garlic

  • 1/2 tablespoon fresh minced ginger OR 1/2 teaspoon ground ginger

  • 8 ounces white button mushrooms, sliced

  • 1 zucchini, sliced into 1/4-INCH thick half moons

  • 3 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sugar

  • sprinkle of toasted sesame seed oil, for garnish, optional

  • sesame seeds, for garnish

  • scallions, for garnish

Instructions 

  • Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

  • Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

  • Remove chicken from wok or skillet and set aside.

  • Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

  • Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

  • In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

  • Stir chicken back into the skillet.

  • Add in the prepared soy sauce and stir to coat chicken and veggies.

  • Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

  • Remove from heat; sprinkle with sesame oil and sesame seeds.

  • Garnish with scallions and serve.

Recipe from diethood