Chicken with Zucchini and Mushrooms

This is my favorite dish to get at the food court Chinese restaurant. And this version is even better. It's easy to whip up even on a weeknight and is loaded with lots of good vegetables. If you are blessed with an abundant zucchini crop, consider making this - I promise you won't be sorry.

Start by cutting up the chicken into bite sized pieces and then dredging them in cornstarch. This gives the chicken a nice, crunchy coating when it's sauteed.



I like to dip all the chicken in the cornstarch before starting the stir fry. Just line them up on a plate and you'll be ready to go.



Now heat the vegetable and sesame oils in a large skillet or wok over medium high heat.



When the oil is hot, add the chicken and cook for 2-3 minutes.



Carefully turn over and cook an additional 2 minutes or until the juices run clear. Then remove the chicken to a paper towel-lined plate.



Now, add the zucchini



and the mushrooms to the same skillet.



Stir fry this for several minutes until the vegetables are golden and start to soften. (Don't let it cook more than 2-3 minutes though or it will get mushy. Ew.)



Then add the sauce ingredients: soy sauce,



balsamic vinegar, garlic



and ginger. Stir to coat the vegetables, then add the chicken back to the pan.



Stir again to coat the chicken with the sauce, and cook and stir for just a minute til the chicken is heated through.



Serve over hot rice.

One year ago: Rhubarb Blueberry Muffins
Two years ago: Summer Pasta

You will find more recipes at Recipes to Run on, Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table, Delectable Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Made from Scratch Tuesday, What's Cooking Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on your plate, Made it on Monday, Cast Party Wednesday, Foodie Wednesday, Recipes I can't wait to try, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday, Pennywise Platter, Turning the Table Thursday.

Chicken with Zucchini and Mushrooms

1 pound boneless chicken breasts or thighs, cut into bite sized pices
1/4 cup cornstarch
2 Tbsp. vegetable oil
2 Tbsp. sesame oil
8 ounces fresh button mushrooms
2 medium zucchini, quartered lengthwise then cut crosswise (about 3 cups)
4 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
4 garlic cloves (minced)
2 tsp. ground ginger

Lightly dust chicken pieces with cornstarch until lightly coated. Add oils to a large skillet or wok and fry chicken pieces until golden brown, turning once. Remove and drain on paper towels.

Add zucchini and mushrooms to the wok and stir fry for 2-3 minutes, scraping up any chicken bits in the pan. Add soy sauce, balsamic vinegar, garlic and ginger to the skillet and stir to coat and stir fry until mushrooms and zucchini are fully cooked (about 1 minute).

Return chicken pieces to the wok and stir until coated with sauce and heated through. Serve over hot rice. Serves 4-6.