Ingredients
- Chicken breast, boneless and skinless: 1 pound
- Zucchini: 2 medium
- Mushrooms: 8 ounces
- Soy sauce: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and grated ginger. Add the chicken to the marinade and let it sit for at least 15 minutes.
- Step 2: While the chicken marinates, slice the zucchini into half-moons and slice the mushrooms.
- Step 3: Heat a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Step 4: Add the zucchini and mushrooms to the wok and stir-fry until tender-crisp, about 5 minutes.
- Step 5: In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add this slurry to the vegetables and stir until the sauce thickens.
- Step 6: Return the cooked chicken to the wok. Stir everything together until heated through. Serve immediately over rice or noodles.
Notes
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth to prevent drying.
- Serve this vibrant stir-fry over fluffy white rice or lo mein noodles for a complete and satisfying meal.
- For extra flavor, lightly brown the garlic and ginger in the wok before adding the chicken for a more aromatic base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American