Takeout Chicken with Mushrooms: Week Night Quick

  • 1 pound boneless skinless chicken breasts, cut into thin bite sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 8 ounces crimini mushrooms, sliced (white mushrooms are authentic to the recipe, but I love crimini)
  • 1 medium zucchini, cut in half lengthwise, then in ½ inch slices
  • ¼ cup soy sauce
  • 2 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger (or ½ teaspoon ground ginger)
  • sesame seeds, for garnish (optional)
  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and zucchini and cook until they start to brown.
  6. Add the garlic and ginger and cook/stir for 30 seconds.
  7. Cook for another 2-3 minutes as vegetables soften a little.
  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce and balsamic vinegar and stir to coat.
  10. Serve with brown rice

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Chicken, Mushrooms, Zucchini & Summer Squash and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s