Ingredients
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.