Zucchini Mushroom Chicken Stir Fry
Zucchini Mushroom Chicken Stir Fry
Ingredients
1 pound boneless skinless chicken breasts cut into bite-sized cubes (boneless skinless chicken thighs can also be used)
2 tablespoons of corn starch
2 tablespoons of vegetable oil
1 tablespoon minced garlic
1/2 tablespoon fresh chopped ginger OR 1/2 teaspoon ground ginger
8 ounces button mushrooms, sliced
1 zucchini sliced into a half moon 1/4 inch thick
3 tablespoons low sodium gluten-free soy sauce
1 tablespoon rice vinegar
2 teaspoons of sugar
sprinkle with fried sesame oil, for garnish, optional
sesame seeds, for garnish
green onion, for garnish
Instructions
- Put pieces of chicken in a bowl and sprinkle with corn starch; toss to cover.
- Heat vegetable oil in a large frying pan or wok over medium heat; add pieces of chicken in hot oil and cook for 6 to 8 minutes, or until they are browned on both sides and cooked.
- Remove chicken from a wok or pan and set aside.
- Reduce heat to medium and add garlic and ginger to the pan; cook and stir for 20 seconds or just until fragrant.
- Raise the heat to medium and add mushrooms and zucchini; cook for 4 minutes or until the fork is ready and brown. Move frequently.
- Meanwhile, in a small bowl, mix soy sauce, rice vinegar, and sugar.
- Stir the chicken back into the pan.
- Add to the prepared soy sauce and stir to coat chicken and vegetables.
- Stir and cook from 30 seconds to 1 minute, or until everything warms up and the sauce slightly thickens.
- Remove from heat; sprinkle with sesame oil and sesame seeds.
- Garnish with green onions and serve.
Article is adapted from site.