Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This stir fry is super easy to make. All it takes is a skillet and a couple of pantry ingredients. Throw this together in less than twenty minutes and enjoy this bursting with flavor Zucchini Mushroom Chicken Stir Fry with rice or cauliflower for a filling meal perfect for your entire family!
INGREDIENTS
2 tbsp vegetable oil
1 tbsp minced garlic
1 lb boneless, skinless chicken breasts, cut into bite-sized cubes (or use boneless, skinless chicken thighs)
2 tbsp cornstarch
½ tbsp fresh minced ginger, OR 1/2 tsp ground ginger
1 zucchini, sliced into 1/4-inch thick half moons
8 oz. white button mushrooms, thinly sliced
3 tbsp low sodium soy sauce
2 tsp granulated sugar
sprinkle of toasted sesame seed oil, for garnish, optional
1 tbsp rice vinegar
scallions, for garnish
sesame seeds, for garnish
How to make Zucchini Mushroom Chicken Stir Fry
Step 1: In a bowl, place the chicken pieces. Sprinkle with cornstarch and toss well to coat.
Step 2: In a large skillet or a wok, heat the vegetable oil over medium-high heat. Once hot, add the pieces of chicken and sear for about 6 to 8 minutes or until both sides are browned and completely cooked. Set the chicken aside when done.
Step 3: Adjust the heat to medium-low, then add the garlic and ginger to the now-empty skillet. Cook while stirring for about 15 seconds until aromatic.
Step 4: Add the mushrooms and zucchini and continue to cook for another 4 minutes over medium-high heat until browned and fork tender, stirring often.
Step 5: Place the soy sauce, rice vinegar, and sugar in a small mixing bowl. Mix well until blended.
Step 6: Return the chicken to the skillet. Then, pour in the prepared soy sauce and stir well to coat the chicken and veggies.
Step 7: Stir and cook for additional 30 seconds to a minute or until completely heated and the sauce has thickened a little.
Step 8: Take the skillet/wok off the heat and drizzle the stir fry with sesame oil and sprinkle with sesame seeds. Before serving, garnish with some scallions. Enjoy!
NOTES:
For this recipe, I used chicken breasts, but you are welcome to use chopped chicken thighs instead. If using chicken thighs, note that it will take about a minute or two longer to cook.
Into 1/4-inch thick half-moons, cut the zucchini. And slice the mushrooms at the same size.
If desired, you can use sliced bell peppers, broccoli florets, snap peas or snow peas, onions, etc instead of mushrooms and zucchini. Keep in mind that onions, carrots, and bell peppers take longer to cook. Adjust the cooking time depending on the veggies you are using.
You can substitute rice vinegar with white vinegar or apple cider.
TO STORE THE LEFTOVERS:
In an airtight container, keep the completely cooled chicken and veggies and store them for up to 2 to 3 days in the fridge.
NUTRITION FACTS:
Serving: 6 ounces | Calories: 184 kcal | Carbohydrates: 11 g | Protein: 28 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 73 mg | Sodium: 571 mg | Potassium: 782 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 132 IU | Vitamin C: 12 mg | Calcium: 23 mg | Iron: 1 mg | Net Carbs: 10 g
Zucchini Mushroom Chicken Stir Fry
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes (or use boneless, skinless chicken thighs)
- 2 tbsp cornstarch
- ½ tbsp fresh minced ginger OR 1/2 tsp ground ginger
- 1 zucchini sliced into 1/4-inch thick half moons
- 8 oz. white button mushrooms thinly sliced
- 3 tbsp low sodium soy sauce
- 2 tsp granulated sugar
- sprinkle of toasted sesame seed oil for garnish, optional
- 1 tbsp rice vinegar
- scallions for garnish
- sesame seeds for garnish
Instructions
- In a bowl, place the chicken pieces. Sprinkle with cornstarch and toss well to coat.
- In a large skillet or a wok, heat the vegetable oil over medium-high heat. Once hot, add the pieces of chicken and sear for about 6 to 8 minutes or until both sides are browned and completely cooked. Set the chicken aside when done.
- Adjust the heat to medium-low, then add the garlic and ginger to the now-empty skillet. Cook while stirring for about 15 seconds until aromatic.
- Add the mushrooms and zucchini and continue to cook for another 4 minutes over medium-high heat until browned and fork tender, stirring often.
- Place the soy sauce, rice vinegar, and sugar in a small mixing bowl. Mix well until blended.
- Return the chicken to the skillet. Then, pour in the prepared soy sauce and stir well to coat the chicken and veggies.
- Stir and cook for additional 30 seconds to a minute or until completely heated and the sauce has thickened a little.
- Take the skillet/wok off the heat and drizzle the stir fry with sesame oil and sprinkle with sesame seeds. Before serving, garnish with some scallions. Enjoy!
