Chicken with Mushrooms and Zucchini

Chicken with Mushrooms and Zucchini is a chicken recipe built around boneless skinless chicken breasts, Cornstarch and vegetable or canola oil. Plan on 6 servings and about 27 minutes.

• Yield 6 servings
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 minutes

Ingredients

• 1 pound boneless skinless chicken breasts
• Cornstarch (for dusting)
• 1 tablespoon vegetable 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 cloves (minced)
• 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger (finely minced)

Instructions

1. 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.
2. 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.

Give it a minute off the heat, then serve it while it is still hot.