Servings
Font
Back
0.0 from 0 votes

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 boneless, skinless chicken thighs, cut into bite-sized
  • 2 tbsp cornstarch
  • 8 oz button mushrooms, sliced thickly
  • ½ small yellow onion, sliced
  • 3 cloves of garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 zucchini, sliced
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • Toasted sesame seeds, 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.