Zucchini Mushroom Chicken Stirfry (Print Version)
Tender chicken pieces stir-fried with zucchini and mushrooms in a flavorful sesame-soy sauce, ready in minutes.
# Ingredients:
→ Fresh Ingredients
01 -
2 medium zucchinis, sliced into half-moons
02 -
8 oz mushrooms, sliced (cremini or button mushrooms)
03 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
→ For Cooking
04 -
2 tbsp vegetable or canola oil (or any neutral oil)
05 -
3 cloves garlic, minced
06 -
1 tsp fresh ginger, minced
07 -
2-3 green onions, sliced
→ For Flavor
08 -
2 tbsp soy sauce
09 -
1 tbsp oyster sauce (optional, for extra umami)
10 -
1 tsp sesame oil
11 -
1 tsp cornstarch mixed with 2 tbsp water (slurry)
12 -
Salt and black pepper, to taste
13 -
Sesame seeds, for garnish
# Steps to Follow:
01 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, sprinkling them lightly with salt and pepper. Cook the chicken for about 5-6 minutes, stirring frequently until it is browned and no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.
02 -
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, sautéing for around 30 seconds until they become fragrant. Be careful not to burn them.
03 -
Add the sliced mushrooms and zucchini to the skillet. Stir-fry these for about 4-5 minutes until the mushrooms and zucchini are tender but still have a nice crispness to them.
04 -
Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together to coat the chicken and vegetables in the sauce.
05 -
Pour the cornstarch slurry into the skillet and stir quickly to mix it in. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
06 -
Stir in the sliced green onions and taste, adjusting salt and pepper if needed. Remove from heat and garnish with sesame seeds before serving.