Zucchini and Mushroom Chicken

I love Chinese food, so when I come across a recipe, I always make a mental note of it. This recipe has been stewing in my head for awhile, but when we needed to get rid of a giant zucchini a neighbor gave us, I knew what I'd be making! It was really good and I've had requests to make it again. Sesame oil can be pretty expensive, so use it if you have it, but I didn't have any so I just doubled the vegetable oil. Thanks to Blog Chef for the recipe!

Zucchini and Mushroom Chicken

Ingredients:

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)

Cooking Instructions:

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.