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
- 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
- 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.
- 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.
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.
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Recipe Source: from Blog Chef