Chicken with Mushrooms and Zucchini
This chicken with mushrooms and zucchini recipe is healthy, fast and delicious! It’s like summery, fresh stir-fry at it’s best.
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
- 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
- ½ 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.
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.
Serving: 1 Serving, Calories: 157kcal, Carbohydrates: 5g, Protein: 19g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 432mg, Fiber: 1g, Sugar: 3g
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Recipe Source: from Blog Chef
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50 Comments on “Chicken with Mushrooms and Zucchini”
Delicious! Just made it for supper. Was very quick to whip up. Next time I might make a little extra sauce for the rice..that’s just preference though.
Omit the vinegar
This stir fry is amazing!!! I could eat it every day! My four kids (ages 6 and under) devour it every time. I’m scared of fish sauce – so I just replace it with soy sauce. Yum!
Oops – I was thinking this one had fish sauce. Never mind.
I made this tonight for my son and me. The top rating I can achieve from him is, “make it again”. He also added an “incredible”. Oh…I topped it with some won-ton crunchies after plating….they were a nice add.
Thanks for sharing.
Such a wonderful, delicious meal. It took me exactly 30 minutes and taste better than take out! Thank you Mel, you’re the best!
I’ve made this many times now and it’s always a hit.
This dish was delicious! My family is currently in a Keto way of eating so I used crushed pork rinds as the coating on the chicken. I used avocado oil instead of veggie/canola and served the dish with buttered cauliflower rice. Excellent meal! Thank you so much!
Thank you! I was wondering how I could make this one keto, because I have been craving mushroom chicken. You’re a rockstar 🙂
My chicken turned out a little dry. I’m thinking I either overcooked it or maybe put too much cornstarch in. But i loves everything else.
I’ve made this so many times, Mel. It’s a tried and true recipe for my family. The only things I do differently are to add a little sesame oil to the sauce mixture, and I double the sauce because we like some of it to soak into our rice. All of the recipes I’ve tried from your site have been winners. Thanks for helping me get wholesome, easy meals on my table. You’re a lifesaver!
Made this tonight after one getting a wok pan and trying to fund new recipes and two planted two zucchini plants and zucchini is coming out of our ears !! It was delicious and will definitely be a reoccurring dish in our household and was easy to prepare . My hubby loved it and he’s not a big fan of zucchini!! Going in the recipe book !!
Shina Lee – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. So glad this recipe was a hit with your family! Mel will be happy to hear that. Also jealous that you already have a bunch of zucchini :).
This is my favorite from Panda Express so I’m anxious to try it. How much hoisin sauce do you add?
There is no hoisin sauce in this particular recipe. You could certainly try adding some if you like that flavor.
Very delicious recipe. My husband and me are on a diet and this fits in perfectly. Thank you for this great recipe.
How many servings does this make?
Probably around 4-6 depending on appetites.
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!
Yum, yum! Professionally good Asian dinner. Into our dinner rotation it goes! Thank you, Mel!
Awesome recipe!!! Family love it.
Awesome recipe!!! Family loved it.
Made this last night – my husband didn’t believe I made it, which is kinda offensive! Haha 😉 It was so good!!
Great recipe. Absolutely loved it.
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!
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.
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!
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.
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.
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
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!
OMG this was so good! Everyone cleaned their plates tonight. This will definitely be in heavy rotation at my house from now on.
WOW!!!! This was rocking good!!! One down side….it was so delicious…no leftovers!
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.
Looks wonderful! If only my hubby liked mushrooms…
Melanie, YUM!! And speaking of yum, stop by my blog sometime soon — I have a little award I’m passing along to you. 😉
This is right up my alley. I love all three things. Mushrooms, chicken and zucchini. Yum!
Lucky you!!…when I planted zucchini, something promptly ate it 🙁
I’ve made this countless times and we love it!
Sorry, i meant to leave that comment at the top instead of replying!
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. 🙂
That looks like a tasty way to use zucchini.
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!
I love this recipe!
Sounds delicious – and easy!
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!
This was so easy to make and so very delicious! Thank you for sharing! It’s a new favorite of ours! Yum!
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