Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
Serve this Zucchini Mushroom Chicken Stir Fry with rice, and you have yourself a meal to remember! Try adding a few chilli flakes for a spicy version. Have a great one, friends. Enjoy!
Ingredients:
2 tbsp vegetable oil
1 tbsp minced garlic
8 oz. white button mushrooms, sliced
1 zucchini, sliced into ¼-INCH-thick half-moons
½ tbsp fresh minced ginger OR ½ tsp ground ginger
1 lb. boneless skinless chicken breasts, cut into bite-sized
2 tsp sugar
cubes (you can also use boneless, skinless chicken thighs)
2 tbsp cornstarch
sesame seeds, for garnish
scallions, for garnish
sprinkle with toasted sesame seed oil, for garnish, optional
1 tbsp rice vinegar
3 tbsp gluten-free low-sodium soy sauce
Directions:
In a mixing bowl, add the chicken and cornstarch. Toss until the chicken pieces are well coated with cornstarch.
Place a large skillet on the stove and turn the heat to medium-high.
Add vegetable oil and allow it to become hot.
Add the chicken and cook all sides for about 6 minutes or until they turn brown.
Transfer the chicken pieces onto a clean plate.
Reduce the heat to medium-low.
Add the ginger and garlic into the same skillet. Sauté until aromatic.
Add the mushrooms, then sauté until soft.
In a mixing bowl, add sugar, rice vinegar, and soy sauce. Stir until well blended.
Put the chicken back into the skillet, then pour the sauce mixture on top. Stir everything until the chicken pieces are well coated. Cook for another minute or until the texture of the sauce becomes thick.
Remove the skillet from the stove.
Drizzle sesame oil and sprinkle scallions and sesame seeds on top to garnish.
Serve right away and enjoy!
Nutrition Facts:
Calories 246 Calories from Fat 90 Fat 10g15% Saturated Fat 6g30% Cholesterol 73mg24% Sodium 670mg28% Potassium 756mg22% Carbohydrates 11g4% Fiber 1g4% Sugar 5g6% Protein 27g54% Vitamin A 132IU3% Vitamin C 12mg15% Calcium 20mg2% Iron 1mg6%
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