Easy Chicken Stir Fry

Name: Easy Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1 tablespoon low-sodium soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch; ¼ teaspoon ground black pepper; ⅛ teaspoon garlic powder; 3 tablespoons oyster sauce; 2 tablespoons Shaoxing wine; 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce; 1 tablespoon low-sodium sodium soy sauce; ½ cup warm water combined with reduced-sodium knorr chicken flavor bouillon; 3 teaspoons sugar; 2 teaspoons cornstarch; 1 teaspoon ground cayenne pepper or ground black pepper; 3 tablespoons avocado oil; ½ lbs (225 g) of baby portabella mushrooms or white; 4 cloves garlic; 3 teaspoons ginger; 1 small bunch of green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
55 kcal
Course
Main Course
Cuisine
Chinese

Easy Chicken Stir Fry

Deacon Moody

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Looking for a quick and easy meal packed with flavor and nutrition? Look no further than this delicious Chicken Stir Fry with Mushroom & Zucchini recipe! With a perfect balance of savory and sweet flavors, this stir fry will satisfy your taste buds while providing your body with the nutrients it needs to stay healthy and energized. Featuring tender chicken, hearty mushrooms, and fresh zucchini, this dish is a great way to get your daily dose of protein and veggies. So why wait? Try this recipe today and see how tasty and satisfying healthy eating can be!

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Ingredients

Servings

For the Marinade:

1 tablespoon low-sodium soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder

For the Sauce:

3 tablespoons oyster sauce
2 tablespoons Shaoxing wine
1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
1 tablespoon low-sodium sodium soy sauce
½ cup warm water combined with reduced-sodium knorr chicken flavor bouillon
3 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon ground cayenne pepper or ground black pepper

For the Stir fry:

3 tablespoons avocado oil , peanut oil, canola oil, or vegetable oil divided
½ lbs (225 g) of baby portabella mushrooms or white
4 cloves garlic , finely chopped
3 teaspoons ginger , finely minced
1 small bunch of green onions , chopped

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Instructions

In a medium bowl, combine the chicken and all the marinade ingredients. Stir to mix well. Let marinate for about 15 minutes.
In another medium-sized bowl, combine all the sauce ingredients. Stir to combine thoroughly. Set aside
Heat 2 tablespoons of avocado oil in a wok or large skillet over medium-high heat. Spread the chicken in the wok or large skillet in a single layer. Sear until the bottom turns golden without moving it, 2 to 3 minutes or so. Stir and flip to cook the other side until it turns golden brown, another minute or so. Transfer the cooked chicken to a big plate and set aside.
Using the same wok or skillet, add the remaining 1 tablespoon oil, then add the mushrooms and zucchini. Cook and stir until the mushrooms and zucchini are cooked through, and the liquid evaporated.
Add the garlic and ginger. Stir and cook for a minute.
Stir the sauce again to dissolve the cornstarch and pour it into the wok thoroughly. Stir a few times until the sauce thickens.
Add the chicken back into the wok and toss in the green onion. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate. Serve the Chicken Stir Fry hot over steamed rice. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
To store: Any leftover Chicken Stir Fry with Mushroom & Zucchini, place it in an airtight container in the refrigerator and store it for up to 3 days.
To reheat: The Chicken Stir Fry is microwaved for 1-2 minutes or until heated. Alternatively, you can reheat it in a pan over medium heat, occasionally stirring, until heated. It's important to ensure that the dish is heated to an internal temperature of at least 165°F (74°C) before eating.
Make-Ahead
To make ahead the Chicken Stir Fry with Mushroom & Zucchini, you can marinate the chicken, prepare the stir-fry sauce ahead of time, and store them separately in the refrigerator for up to 24 hours before cooking. This will help to cut down on the prep time on the day you plan to cook the stir-fry. Follow the recipe instructions for marinating the chicken and preparing the sauce, then cover and store them in separate airtight containers in the refrigerator until you're ready to cook the dish.
How to Freeze
To make ahead the Chicken Stir Fry with Mushroom & Zucchini, you can marinate the chicken, prepare the stir-fry sauce ahead of time, and store them separately in the refrigerator for up to 24 hours before cooking. This will help to cut down on the prep time on the day you plan to cook the stir-fry. First, follow the recipe instructions for marinating the chicken and preparing the sauce, then cover and store them in separate airtight containers in the refrigerator until you're ready to cook the dish.