Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts ((boneless, skinless - thin cut bite size chunks))
  • 3 Tbsp cornstarch
  • 1 Tbsp peanut oil
  • 1 Tbsp sesame seed oil
  • 2 zucchini ((medium sized - cut in half lengthwise, then into small slices))
  • 8 oz white mushrooms ((or crimini mushrooms - washed and sliced))
  • 1/2 Tbsp garlic ((minced, or use 1 tsp garlic powder))
  • 1/2 Tbsp ginger ((freshly grated, or use 1 tsp ground ginger))
  • 1/4 cup soy sauce
  • 1 Tbsp rice wine vinegar
  • 1/2 Tbsp brown sugar
  • green onion ((sliced - optional garnish))

Instruction

  • In a medium size mixing bowl, add the sliced chicken and cornstarch. Coat the chicken pieces thoroughly with the corn starch.
  • Heat your wok (or large skillet or frying pan) with the peanut oil and sesame seed oil over medium high heat. Add the cornstarch coated chicken and cook for 4 minutes, turning to cook all sides. You should have light colored chicken pieces, with no pink showing when done.
  • Remove the cooked chicken from the wok, and set onto a paper towel lined plate.
  • Skim any debris from your cooking oil, then increase the temperature to high heat. Add the zucchini and cook for 2 minutes, stirring occasionally, or as needed.
  • Add the garlic and ginger once your vegetables are cooked and the zucchini is fork tender. Continue to stir fry for about 30 seconds, or until fragrant.
  • Return the chicken to your wok, and add the soy sauce, brown sugar, and rice wine vinegar. Toss to coat thoroughly. Cook until the chicken is warmed through again, then serve immediately. Garnish with optional green onions.