Chicken, Mushroom, and Zucchini Stir Fry
I made this chicken, mushroom, and zucchini 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 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
Ingredients:
- 1 tbsp vegetable oil, (divided)
- 1 tbsp sesame oil, (divided)
- 1½ 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
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.
Equipment
Ingredients
- 1 tbsp vegetable oil, (divided)
- 1 tbsp sesame oil, (divided)
- 1½ 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.
- 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.
Very delicious! Those chicken slices look really tender.
As simple as this sounds, it looks and sounds delicious – I like the way the sauce glistens.
This is such a beautifully simple dish! Great combination of yummy foods 🙂
A delicious way to prepare chicken, Love the Asian flavorings.
The trick to a good stir fry can be found in your recipe. The cornflour makes the chicken so tender 🙂
Sounds good.
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!
Can I sub either red wine vinegar, white or apple cider vinegar for rice vinegar?
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.
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