This chicken with mushrooms and zucchini recipe is healthy, fast and delicious! It’s like summery, fresh stir-fry at it’s best.

chicken and zucchini on white rice

This chicken with mushrooms and zucchini is simple, quick and fantastically delicious. It’s like summery, fresh stir-fry at it’s best.

Make it! You’ll love zucchini in a whole new way, I promise.

Chicken with Mushrooms and Zucchini

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes


  • 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


  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.


Zucchini: if you have larger zucchini, cut them in half lengthwise and scoop out the seedy middle before slicing into chunks.

Hoisin Sauce: also, sometimes I add a touch of hoisin sauce to round out the flavors.

Cornstarch: 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