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Chicken, Mushroom, and Zucchini Stir Fry
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Chicken, Mushroom, and Zucchini Stir Fry

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 tbsp vegetable oil divided
  • 1 tbsp sesame oil divided
  • 1½ lbs chicken thigh boneless, skinless, cut into bite-sized
  • 2 tbsp cornstarch
  • 8 oz button mushroom sliced thickly
  • ½ small yellow onion sliced
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger grated
  • 1 zucchini sliced
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • sesame seeds toasted, to taste

Instructions

    Cup of Yum
  1. Heat half of the oil and half of the sesame oil in a large skillet over medium-high heat.
  2. Toss the chicken with the cornstarch in a large zip-lock bag or bowl. Add chicken to the HOT skillet and cook until browned, about 2-3 minutes on each side. Remove from the skillet and spoon into a bowl.
  3. Place the skillet back on the stove over medium-high heat. Add the remaining half of the vegetable oil and sesame oil. Add the onions and mushrooms and cook, stirring often, for 2-3 minutes.
  4. Add the garlic, ginger, and zucchini to the skillet. Cook, stirring constantly, for 1 minute.
  5. Add the chicken (and their juices) back in. Add in the soy sauce and rice vinegar then stir to coat evenly.
  6. Pour into a serving bowl then sprinkle with toasted sesame seeds. Serve immediately. Enjoy.