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Chicken, Mushroom, and Zucchini Stir Fry

Chicken, Mushroom, and Zucchini Stir Fry

I made this stir fry for dinner recently and paired it with the Bok Choy Sauté with Shiitake Mushrooms and Garlic Rice. The stir fry was a huge success! So successful, in fact, that my husband and both children took the leftovers for lunch today. The prep time was the longest part of this recipe. I love it when I can get a meal on the table within 30 minutes! Perfect for those busy weekdays.

Chicken, Mushroom, and Zucchini Stir Fry

How to Make Chicken, Mushroom, and Zucchini Stir Fry

Heat half of the oil and half of the sesame oil in a large skillet over medium-high heat. Toss the chicken with the cornstarch in a large zip lock bag or bowl. Add chicken to the HOT skillet and cook until browned, about 2-3 minutes on each side. Remove from the skillet and spoon into a bowl.

Place the skillet back on the stove over medium-high heat. Add the remaining half of the vegetable oil and sesame oil. Add the onions and mushrooms and cook, stirring often, for 2-3 minutes. Add the garlic, ginger, and zucchini to the skillet. Cook, stirring constantly, for 1 minute. Add the chicken (and their juices) back in. Add in the soy sauce and rice vinegar then stir to coat evenly. Pour into a serving bowl then sprinkle with toasted sesame seeds. Serve immediately. Enjoy.

Chicken, Mushroom, and Zucchini Stir Fry

 

 

Chicken, Mushroom, and Zucchini Stir Fry

 

Yield:

Total Time: 20 minutes 

Ingredients:

1 tbsp vegetable oil, (divided)
1 tbsp sesame oil, (divided)
1 1/2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
2 tbsp cornstarch
8 oz button mushrooms, sliced thickly
1/2 small sweet yellow onion, sliced
3 cloves of garlic, minced
1 tsp fresh ginger, grated
1 zucchini, sliced
1/4 cup soy sauce
2 tbsp rice vinegar
Toasted sesame seeds, to taste

Directions:

Heat half of the oil and half of the sesame oil in a large skillet over medium-high heat. Toss the chicken with the cornstarch in a large zip lock bag or bowl. Add chicken to the HOT skillet and cook until browned, about 2-3 minutes on each side. Remove from the skillet and spoon into a bowl.

Place the skillet back on the stove over medium-high heat. Add the remaining half of the vegetable oil and sesame oil. Add the onions and mushrooms and cook, stirring often, for 2-3 minutes. Add the garlic, ginger, and zucchini to the skillet. Cook, stirring constantly, for 1 minute. Add the chicken (and their juices) back in. Add in the soy sauce and rice vinegar then stir to coat evenly. Pour into a serving bowl then sprinkle with toasted sesame seeds. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. As simple as this sounds, it looks and sounds delicious – I like the way the sauce glistens.

  2. This is such a beautifully simple dish! Great combination of yummy foods 🙂

  3. This looks so much better than the hibatchi take out that we got Thursday night…do you deliver to Knoxville during the week? Have a great weekend!

  4. Can I sub either red wine vinegar, white or apple cider vinegar for rice vinegar?