This is a simple stir fry of juicy chicken bites prepared with tender mushrooms and zucchini coated with the most amazing sweet and savory stir fry sauce. A delicious dinner recipe that is wholesome, faster than takeout, and much, much healthier. It’s just such a delicious and easy clean-out-the-fridge type meal. Quick, simple and completely customizable to what you have on hand. Though mushrooms and zucchini is BEST if you’re trying to recreate Panda’s dish.
Zucchini Mushroom Chicken Stir Fry
Prep Time: 10 mins Cook Time: 15 mins
Course: Dinner Cuisine: Asian, Chinese Servings: 4 serves Calories: 246
This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients.
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 gluten-free low-sodium 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.
Notes
HOW TO STORE LEFTOVERS
Store completely cooled chicken and veggies in an airtight container, and keep in the fridge for up to 3 days.
