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

1. Put pieces of chicken in a bowl and sprinkle with corn starch; toss to cover.
2. 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.
3. Remove chicken from a wok or pan and set aside.
4. Reduce heat to medium and add garlic and ginger to the pan; cook and stir for 20 seconds or just until fragrant.
5. Raise the heat to medium and add mushrooms and zucchini; cook for 4 minutes or until the fork is ready and brown. Move frequently.
6. Meanwhile, in a small bowl, mix soy sauce, rice vinegar, and sugar.
7. Stir the chicken back into the pan.
8. Add to the prepared soy sauce and stir to coat chicken and vegetables.
9. Stir and cook from 30 seconds to 1 minute, or until everything warms up and the sauce slightly thickens.
10. Remove from heat; sprinkle with sesame oil and sesame seeds.
11. Garnish with green onions and serve.

This article is adapted from this site.