Description
This Zucchini Mushroom Chicken Stir Fry is a quick and flavorful Asian-inspired dish featuring tender bite-sized chicken pieces, fresh zucchini, and mushrooms cooked in a savory soy sauce and ginger garlic blend. Perfect for a healthy weeknight dinner, it combines colorful vegetables and lean protein in a simple stir fry that can be customized with your favorite veggies.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite sized cubes (or boneless, skinless chicken thighs)
- 2 tablespoons cornstarch
Vegetables
- 1 tablespoon minced garlic
- ½ tablespoon fresh minced ginger, OR ½ teaspoon ground ginger
- 8 ounces white button mushrooms, thinly sliced
- 1 zucchini, sliced into ¼-inch thick half moons
Sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
Garnish
- Sprinkle of toasted sesame seed oil, optional
- Sesame seeds
- Scallions
Instructions
- Coat the chicken: Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat ensuring each piece is evenly covered which helps create a light crust when cooking.
- Cook chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Sauté aromatics: Reduce heat to medium-low. Add minced garlic and ginger to the skillet and cook for about 15 seconds, stirring frequently until fragrant but not browned.
- Cook vegetables: Increase heat back to medium-high. Add the sliced mushrooms and zucchini to the skillet and stir fry for 4 minutes or until vegetables are tender and browned slightly, stirring frequently to prevent sticking.
- Prepare sauce: While the vegetables cook, whisk together soy sauce, rice vinegar, and granulated sugar in a small bowl until sugar is dissolved.
- Combine and finish: Return cooked chicken to the skillet with the vegetables. Pour the prepared soy sauce mixture over the ingredients and stir well to coat everything evenly. Cook for an additional 30 seconds to 1 minute until heated through and the sauce slightly thickens.
- Garnish and serve: Remove skillet from heat. Drizzle lightly with toasted sesame seed oil if using, sprinkle with sesame seeds and chopped scallions. Serve hot for a delicious, wholesome meal.
Notes
- Chicken: You can substitute chicken breasts with boneless, skinless chicken thighs if preferred. Thighs are more flavorful and slightly higher in fat, but cook a little longer.
- Zucchini and Mushrooms: Cut zucchini into ¼-inch thick half moons and slice mushrooms to similar thickness to ensure even cooking consistent with the original recipe.
- Vegetable swaps: Feel free to use bell peppers, broccoli, snap peas, snow peas, or onions in place of zucchini and mushrooms, considering different cooking times for veggies.
- Rice vinegar substitute: If unavailable, apple cider vinegar or white vinegar can work as a mild alternative to rice vinegar.
- Storing leftovers: Store cooled leftovers in an airtight container in the refrigerator for 2 to 3 days.
