| | | | |

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

Chicken, Mushroom, and Zucchini Stir Fry

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 6
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 tbsp vegetable oil, (divided)
  • 1 tbsp sesame oil, (divided)
  • lbs boneless, skinless chicken thighs, cut into bite-sized
  • 2 tbsp cornstarch
  • 8 oz button mushrooms, sliced thickly
  • ½ small yellow onion, sliced
  • 3 cloves of garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 zucchini, sliced
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • Toasted sesame seeds, to taste

Instructions

  • 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

Leave a Reply to Janet Cancel reply

Your email address will not be published.

Recipe Rating




10 Comments

  1. 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!

  2. This recipe is amazing, and as you said quick and easy. My grandchildren have recently moved in with me, and they are reluctant to try and not used to vegetables, they have grown up on fast foods. I made this recipe and they loved it and finished it off. They were surprised with the wonderful tastes and flavours, they are now trying different dishes I put out for them. I will do this again and try it with Bok Choy as you had mentioned in your post.

    1. Janet,

      I’m so happy you and your grandchildren enjoyed this dish! Thank you for taking the time to let me know. We make this one often and I love that you can throw in whatever veggie you have on hand–bok choy is especially tasty.

      -Pam