Chicken with Mushrooms and Zucchini
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
157 kcal
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Course
Main Course
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Cuisine
American
Chicken with Mushrooms and Zucchini
Description
Chicken with Mushrooms and Zucchini features boneless, skinless chicken breast pieces lightly coated with cornstarch for a mildly crisp exterior after pan-frying. The addition of sesame oil and vegetable oil helps achieve an even sear. Fresh white button mushrooms and chopped zucchini are cooked in the same pan, absorbing flavor from garlic, ground or fresh ginger, soy sauce, and a splash of balsamic vinegar, which lends a subtle acidity.
The resulting dish balances tender chicken with the earthiness of mushrooms and freshness of zucchini in a simple stir-fry. Cooking takes place in a single skillet, enhancing the mingling of flavors. The soy and vinegar-based sauce lightly coats the ingredients without overpowering them, creating a versatile entrée that pairs well with plain hot rice.
Serve this dish as a main course on a bed of warm rice to capture the flavorful sauce. The recipe provides a home-cooked option that integrates common pantry ingredients and fresh vegetables, suitable for everyday dinners. Adjusting the size of zucchini or omitting the cornstarch dusting can slightly change texture and appearance without sacrificing taste.
If using larger zucchini, halve them lengthwise and remove seeds before chopping to maintain texture.For added depth, a touch of hoisin sauce can be included to enrich the sauce.Cornstarch coating is optional; cooking chicken directly also yields good results with slightly different texture.
Ingredients
- 1 pound chicken breast boneless skinless
- cornstarch for dusting
- 1 tablespoon vegetable oil or canola oil
- 1 tablespoon sesame oil
- 8 ounces white button mushrooms stems removed and quartered
- 4 small zucchini cut into 1-inch chunks
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 garlic minced, cloves
- ½ teaspoon ground ginger finely minced, or 1 teaspoon fresh ginger
Instructions
- Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
- Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice.
Notes
- For larger zucchini, remove seeds before cutting to avoid excess moisture.
- Adding a small amount of hoisin sauce can enhance the flavor profile.
- Cornstarch dusting on the chicken is optional and can be skipped if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 432mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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