Zucchini and Mushroom Chicken
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil (I doubled)
1 tablespoon sesame oil (I didn't use)
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms (or 8 oz.)
4 small zucchini (or 1 giant)
Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
Step 2: Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
Step 3: Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.