8ounceswhite button mushrooms, stems removed and quartered
4smallzucchini, cut into 1-inch chunks
2garlic cloves, minced
½teaspoonground 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.