Zucchini Mushroom Chicken Stir Fry
A quick and healthy stir fry featuring chicken, zucchini, and mushrooms, ready in 30 minutes.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 0.5 tablespoon fresh minced ginger OR ground ginger
- 8 ounces white button mushrooms, thinly sliced
- 1 medium zucchini, sliced into 1/4-inch thick half moons
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 1 sprinkle toasted sesame seed oil for garnish (optional)
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon scallions for garnish
Instructions
- In a bowl, coat chicken pieces with cornstarch by tossing them together.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6 to 8 minutes until browned and cooked through. Remove the chicken and set it aside.
- Reduce heat to medium-low. Add garlic and ginger to the skillet and cook for 15 seconds until fragrant.
- Increase heat to medium-high. Add mushrooms and zucchini to the skillet and cook for about 4 minutes until tender and browned, stirring frequently.
- In a small bowl, whisk together soy sauce, rice vinegar, and sugar.
- Return the chicken to the skillet. Pour in the prepared soy sauce mixture and stir to coat the chicken and veggies.
- Cook for 30 seconds to 1 minute until everything is heated through and the sauce slightly thickens.
- Remove from heat. Sprinkle with sesame oil and sesame seeds.
- Garnish with scallions and serve.
Notes
For added flavor, you can include other vegetables like bell peppers or broccoli in this stir-fry. No alcoholic drinks allowed, please substitute with a non-alcoholic option.