Chicken with Mushrooms and Zucchini

Update 7/2012: I’ve been making this recipe for nearly four years now, ever since I was the beneficiary of three zucchini plants which were prolific producers. This meal is simple, quick and fantastically delicious. It’s like summery, fresh stir-fry at it’s best. I’ve updated the recipe just a bit to detail changes I’ve made over the last few years. Make it! You’ll love zucchini in a whole new way, I promise.

Chicken with Mushrooms and Zucchini

Chicken with Mushrooms and Zucchini

Note: If you have larger zucchini, cut them in half lengthwise and scoop out the seedy middle before slicing into chunks. Also, sometimes I add a touch of hoisin sauce to round out the flavors. Finally, if you want to skip the cornstarch step, this is equally delicious stir-frying the chicken without the cornstarch coating.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • cornstarch (for dusting)
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon sesame oil
  • 8 ounces white button mushrooms, stems removed and quartered
  • 4 small zucchini, cut into 1-inch chunks
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves (minced)
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced

Directions

  1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
  2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice.
http://www.melskitchencafe.com/chicken-with-mushrooms-and-zucchini/

Recipe Source: from Blog Chef

29 Responses to Chicken with Mushrooms and Zucchini

  1. Niki says:

    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

  2. Angie&Blake says:

    This was so easy to make and so very delicious! Thank you for sharing! It’s a new favorite of ours! Yum!

  3. Melanie says:

    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!

  4. Autumn says:

    Sounds delicious – and easy!

  5. Emily says:

    I love this recipe!

  6. Deborah says:

    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!

  7. Kevin says:

    That looks like a tasty way to use zucchini.

  8. grace says:

    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. :)

  9. RecipeGirl says:

    Lucky you!!…when I planted zucchini, something promptly ate it :(

  10. nicole says:

    This is right up my alley. I love all three things. Mushrooms, chicken and zucchini. Yum!

  11. Leah says:

    Melanie, YUM!! And speaking of yum, stop by my blog sometime soon — I have a little award I’m passing along to you. ;-)

  12. Sarah says:

    Looks wonderful! If only my hubby liked mushrooms…

  13. Danielle says:

    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?

    • Mel says:

      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.

  14. Amy Yaeger says:

    WOW!!!! This was rocking good!!! One down side….it was so delicious…no leftovers!

  15. Stephanie says:

    OMG this was so good! Everyone cleaned their plates tonight. This will definitely be in heavy rotation at my house from now on.

  16. Hollis says:

    Thanks for the great recipe! The family loved it! I pinned it on my “recipes to make again” board. :) I may add a little more garlic and ginger the next time I make it, but never the less it is a wonderful recipe!

  17. Maria says:

    VERY delish! I should’ve added some salt given that the soy sauce I have is low sodium :) Still VERY delish though. :) Thank you for the recipe

  18. Shannon says:

    My husband does NOT like zucchini, but I do so it gets included every so often. I tried this last week, and he said he liked it! He loves Japanese food and said it was better than what he could get at a restaurant. I say that’s a great endorsement! I enjoyed it too, but then I knew I would.

  19. melissa says:

    Made this last night and reheated the leftovers for lunch today. This dish is so good! I followed the directions to a “t” and it came out perfect. I did use thin sliced chicken breasts cut into short strips instead of the more chunky pieces pictured, but only because it’s what I had on hand.

  20. Shannon says:

    I was looking for quick easy recipes to make at my sister’s house while I am visiting there and picked this one. I was a little afraid it might be bland or not have enough sauce since usually when I make a stir fry type recipe it has more sauce and cornstarch. Oh how wrong I was! This was delicious with just the right amount of sauce and flavor. My sister had invited company and one of them was (unknown to her) a very particular eater. The particular eater raved particularly about how good the chicken tasted and had at least 4 servings! Thanks for another successful recipe!

  21. Dawn says:

    This looks and sounds like the Mushroom Chicken that I get at Panda Express when I am near one. Thank you for the quick and easy recipe. Will have to try it.

  22. Jennifer says:

    I LOVE this recipe! It is on an almost every week rotation in my house…which is very rare. I do use onion instead of mushrooms though because I’m not a huge fan of mushrooms in Asian dishes. Other than that, I love it! I would also say to anyone making it that the amount of cornstarch is crucial. Too little and the chicken tastes drastically different (and definitely not as good). It’s the crunch that makes this really good. Thanks so much for sharing!

  23. Shannon says:

    Great recipe. Absolutely loved it.

  24. Liz says:

    Made this last night – my husband didn’t believe I made it, which is kinda offensive! Haha ;) It was so good!!

  25. Lori says:

    Awesome recipe!!! Family loved it.

  26. Lori says:

    Awesome recipe!!! Family love it.

  27. Britt says:

    Yum, yum! Professionally good Asian dinner. Into our dinner rotation it goes! Thank you, Mel!

  28. Melanie says:

    I love the recipes I find on your site and this one is no exception. I think next time I will add some onion and water chestnuts. My four year old scarfed this down as fast as she could, we will definitely add this to the rotation!

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