Zucchini Mushroom Chicken Stir Fry
INGREDIENTS REQUIRED
1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)
2 tablespoons vegetable oil
1/2 tablespoon fresh minced ginger OR 1/2 teaspoon ground ginger
1 zucchini, sliced into
1/4-INCH thick half moons
1 tablespoon rice vinegar Sprinkle of toasted sesame seed oil, for garnish, optional Scallions, for garnish
2 tablespoons cornstarch
1 tablespoon minced garlic
8 ounces white button mushrooms, sliced
3 tablespoons gluten-free low-sodium soy sauce
2 teaspoons sugar Sesame seeds, for garnish
2 tsp Butter
START COOKING
STEP 1
Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
STEP 2
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.
STEP 3
Remove chicken from wok or skillet and set aside.
STEP 4
Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.
STEP 5
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.
STEP 6
In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.
STEP 7
Stir chicken back into the skillet.
STEP 8
Add in the prepared soy sauce and stir to coat chicken and veggies.
STEP 9
Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.