I planted three zucchini plants this year. Needless to say, I have zucchini growing out of my ears!! I found this main dish utilizing zucchini on Blog Chef and it was absolutely fantastic. It makes me wish zucchini were in season all year long. It was that good! The real bonus was that it took under 30 minutes to throw together. That alone will have me making this again and again this summer. This is a fabulous and healthy dinner to use zucchini, which seems to be in abundance this time of year, and it won’t disappoint!
Mushroom Chicken with Zucchini
Printable Version
Printable Version with Picture
INGREDIENTS:
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini
DIRECTIONS:
Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.
Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.
Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.
Recipe Source: from Blog Chef
{ 16 comments… read them below or add one }
How perfect. I am staring at 3 giant zuchinni’s wondering what on earth to do with them. Thanks and I just found your site…wow, I have some reading and cooking to do. Thanks
This was so easy to make and so very delicious! Thank you for sharing! It’s a new favorite of ours! Yum!
Angie – I haven’t made this since last summer but your comment made me remember how much I liked it. I’m glad you liked it, too!
Sounds delicious – and easy!
I love this recipe!
I’m glad I only planted one, because we’ll still have more than enough zucchini!! I’ve been seeing a lot of people blog recipes from Blog Chef – I’m gonna have to check it out!
That looks like a tasty way to use zucchini.
sigh. i planted about 10 zucchini plants and i have zero green beauties to show for it. savor those zukes, melanie. savor them, and think of me and my unfortunate lack of zukes when you feast on them.
Lucky you!!…when I planted zucchini, something promptly ate it
This is right up my alley. I love all three things. Mushrooms, chicken and zucchini. Yum!
Melanie, YUM!! And speaking of yum, stop by my blog sometime soon — I have a little award I’m passing along to you.
Looks wonderful! If only my hubby liked mushrooms…
This is such a yummy way to fix some of the gazillion of zucchini I have sitting around! Everyone liked it, except my 3-year-old, who is on a hunger strike, so don’t take it personally.
If you were going to use fresh ginger, how much would you add?
Danielle – hunger strike? Wow, that sounds serious. I’m glad everyone else liked it, though. Fresh ginger…I’d use probably 1 teaspoon finely shredded/chopped.
WOW!!!! This was rocking good!!! One down side….it was so delicious…no leftovers!
OMG this was so good! Everyone cleaned their plates tonight. This will definitely be in heavy rotation at my house from now on.