Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4
This one-skillet zucchini mushroom chicken stir fry is loaded with amazing flavours and ready in less than twenty minutes. It’s super easy and quick to throw together using only a few pantry essentials. Tastes incredibly good and way better than take-out!
Ingredients
2 tbsp vegetable oil
1 tbsp minced garlic
1 lb. boneless skinless chicken breasts, cut into bite-sized cubes (you can also use boneless, skinless chicken thighs)
8 oz. white button mushrooms, sliced
2 tbsp cornstarch
1/2 tbsp fresh minced ginger OR 1/2 tsp ground ginger
3 tbsp gluten-free low-sodium soy sauce
1 tbsp rice vinegar
2 tsp sugar
1 zucchini, sliced into 1/4” thick half-moons
sprinkle of toasted sesame seed oil, for garnish, optional
scallions, for garnish
sesame seeds, for garnish
How to make Zucchini Mushroom Chicken Stir Fry
Step 1: In a bowl, place the pieces of chicken and sprinkle with cornstarch. Toss the chicken to coat.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the pieces of chicken to the skillet/wok and cook for about 6 to 8 minutes, or until both sides are browned and completely cooked. When done, take the chicken from the skillet and set it aside.
Step 3: In the same skillet, add garlic and ginger. Adjust the heat to medium-low and cook for about 20 seconds, stirring until aromatic.
Step 4: Adjust the heat to medium-high heat. Add the mushrooms and zucchini to the skillet and cook for about 4 minutes, stirring often until fork tender and browned.
Step 5: Place the soy sauce, rice vinegar, and sugar in a small mixing bowl. Mix well until combined.
Step 6: Return the chicken to the skillet, then add the prepared soy sauce mixture. Toss to coat the chicken and veggies and continue to cook for another 30 seconds to 1 minute until heated through and the sauce has thickened a bit.
Step 7: Take the skillet/wok off the heat and sprinkle everything with some sesame oil and sesame seeds.
Step 8: Serve immediately garnished with scallions. Enjoy!
Notes:
WW FREESTYLE POINTS: 3
NET CARBS: 10
TO THE STORE LEFTOVERS:
In an airtight container, keep the completely cooled chicken and store it in the fridge for up to 3 days.
Nutrition Facts:
Amount Per Serving (6 ounces): Calories 246, Calories from Fat 90, Fat 10g15%, Saturated Fat 6g30%, Cholesterol 73mg24%, Sodium 670mg28%, Potassium 756mg22%, Carbohydrates 11g4%, Fiber 1g4%, Sugar 5g6%, Protein 27g54%, Vitamin A 132IU3%, Vitamin C 12mg15%, Calcium 20mg2%, Iron 1mg6%
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 lb. boneless skinless chicken breasts, cut into bite-sized cubes (you can also use boneless, skinless chicken thighs)
- 8 oz. white button mushrooms, sliced
- 2 tbsp cornstarch
- 1/2 tbsp fresh minced ginger OR 1/2 tsp ground ginger
- 3 tbsp gluten-free low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 zucchini, sliced into 1/4” thick half-moons
- sprinkle of toasted sesame seed oil, for garnish, optional
- scallions, for garnish
- sesame seeds, for garnish
Instructions
Step 1: In a bowl, place the pieces of chicken and sprinkle with cornstarch. Toss the chicken to coat.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the pieces of chicken to the skillet/wok and cook for about 6 to 8 minutes, or until both sides are browned and completely cooked. When done, take the chicken from the skillet and set it aside.
Step 3: In the same skillet, add garlic and ginger. Adjust the heat to medium-low and cook for about 20 seconds, stirring until aromatic.
Step 4: Adjust the heat to medium-high heat. Add the mushrooms and zucchini to the skillet and cook for about 4 minutes, stirring often until fork tender and browned.
Step 5: Place the soy sauce, rice vinegar, and sugar in a small mixing bowl. Mix well until combined.
Step 6: Return the chicken to the skillet, then add the prepared soy sauce mixture. Toss to coat the chicken and veggies and continue to cook for another 30 seconds to 1 minute until heated through and the sauce has thickened a bit.
Step 7: Take the skillet/wok off the heat and sprinkle everything with some sesame oil and sesame seeds.
Step 8: Serve immediately garnished with scallions. Enjoy!
Notes
In an airtight container, keep the completely cooled chicken and store it in the fridge for up to 3 days.
