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Chicken, Mushroom, and Zucchini Stir Fry
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Chicken, Mushroom, and Zucchini Stir Fry

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

Equipment

  • Large skillet

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.
  • 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.