#Sautéed #chicken #with #mushrooms #and #zucchini
Sautéed chicken with mushrooms and zucchini
This chicken, mushroom and zucchini stir-fry recipe is bursting with flavor in every bite! All you need is a pan, 20 minutes and a handful of ingredients for the pantry.
Course: Dinner
Cuisine: Asian, Chinese
Servings: 4 courses
Calories: 246 kcal
Author: Katerina | Diethood
ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size cubes (you can also use boneless skinless chicken thighs)
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon chopped fresh ginger OR 1/2 teaspoon ground ginger
8 ounces white, sliced mushrooms
1 zucchini, sliced in 1/4 "thick half-moons
3 tablespoons gluten-free and sodium-free soy sauce
1 tablespoon rice vinegar
2 teaspoons of sugar
sprinkle with grilled sesame seed oil, for garnish, optional
sesame seeds, for garnish
shallots, for garnish
Instructions
Put the chicken pieces in a bowl and sprinkle with cornstarch; mix to coat.
Heat the vegetable oil in a large skillet or wok over medium-high heat; Add chicken pieces to hot oil and cook for 6 to 8 minutes or until browned on both sides and well cooked.
Remove the chicken fr0m the wok or pan and set aside.
Reduce heat to medium-low and add garlic and ginger to the pan; cook and stir for 20 seconds or until fragrant.
Increase the heat to medium-high and incorporate mushrooms and zucchini; cook for 4 minutes or until the fork is tender and golden. Stir frequently.
Meanwhile, in a small bowl, whisk together the soy sauce, rice vinegar and sugar.
Stir the chicken in the pan.
Add the prepared soy sauce and stir to coat the chicken and vegetables.
Stir and cook for 30 seconds to 1 minute or until everything is hot and the sauce has slightly thickened.
Remove from fire; sprinkle with sesame oil and sesame seeds.
Garnish with green onions and serve.
Recipe notes
WW FREESTYLE POINTS: 3
NET: 10
HOW TO STORE LEFTOVERS
Keep chicken and vegetables completely chilled in an airtight container and store in refrigerator for up to 3 days.
This chicken, mushroom and zucchini stir-fry recipe is bursting with flavor in every bite! All you need is a pan, 20 minutes and a handful of ingredients for the pantry.
Course: Dinner
Cuisine: Asian, Chinese
Servings: 4 courses
Calories: 246 kcal
Author: Katerina | Diethood
ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size cubes (you can also use boneless skinless chicken thighs)
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon chopped fresh ginger OR 1/2 teaspoon ground ginger
8 ounces white, sliced mushrooms
1 zucchini, sliced in 1/4 "thick half-moons
3 tablespoons gluten-free and sodium-free soy sauce
1 tablespoon rice vinegar
2 teaspoons of sugar
sprinkle with grilled sesame seed oil, for garnish, optional
sesame seeds, for garnish
shallots, for garnish
Instructions
Put the chicken pieces in a bowl and sprinkle with cornstarch; mix to coat.
Heat the vegetable oil in a large skillet or wok over medium-high heat; Add chicken pieces to hot oil and cook for 6 to 8 minutes or until browned on both sides and well cooked.
Remove the chicken fr0m the wok or pan and set aside.
Reduce heat to medium-low and add garlic and ginger to the pan; cook and stir for 20 seconds or until fragrant.
Increase the heat to medium-high and incorporate mushrooms and zucchini; cook for 4 minutes or until the fork is tender and golden. Stir frequently.
Meanwhile, in a small bowl, whisk together the soy sauce, rice vinegar and sugar.
Stir the chicken in the pan.
Add the prepared soy sauce and stir to coat the chicken and vegetables.
Stir and cook for 30 seconds to 1 minute or until everything is hot and the sauce has slightly thickened.
Remove from fire; sprinkle with sesame oil and sesame seeds.
Garnish with green onions and serve.
Recipe notes
WW FREESTYLE POINTS: 3
NET: 10
HOW TO STORE LEFTOVERS
Keep chicken and vegetables completely chilled in an airtight container and store in refrigerator for up to 3 days.
