Description
Mushroom chicken stir fry with tender chicken, zucchini, and mushrooms in a savory soy garlic sauce, an easy Chinese-style dinner option.
Ingredients
Units
Scale
- 1lb boneless skinless chicken breasts
- cornstarch (for dusting)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (minced)
- 1 teaspoon ground ginger
- 1 package fresh button mushrooms
- 4 small zucchini
Instructions
- Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
- Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
- Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
- Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.
Nutrition
- Serving Size:
- Calories: 339
- Sugar: 1.4 g
- Sodium: 273.3 mg
- Fat: 10 g
- Carbohydrates: 32.9 g
- Protein: 27.3 g
- Cholesterol: 82.7 mg