Description
Zucchini Mushroom Chicken Stir Fry is a delightful and nutritious meal that’s perfect for busy weeknights. With its vibrant colors, bold flavors, and easy-to-follow instructions, this recipe is sure to become a new family favorite.
Ingredients
- 2 cup zucchini, sliced into half-moons
- 2 cup mushrooms, sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon toasted sesame seeds
Instructions
1. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken, season lightly with salt and pepper, and stir-fry until golden and cooked through. Remove the chicken from the pan and set it aside.
2. In the same pan, add the garlic, ginger, zucchini, and mushrooms. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
3. Return the cooked chicken to the pan. Stir in the soy sauce, oyster sauce (if using), and sesame oil, making sure to coat all the ingredients.
4. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
5. Toss in the green onions, sprinkle with sesame seeds, and serve the Zucchini Mushroom Chicken Stir Fry hot, accompanied by steamed rice or noodles.
Notes
To prevent zucchini from becoming soggy in a stir fry, slice it into thin pieces and stir-fry over high heat. Avoid overcrowding the pan to ensure proper searing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg