Mushroom Chicken

This recipe takes a little time to prepare but in the end it’s well worth it. The sauce is really easy to make and is basically a combination of soy sauce, garlic, ginger, and balsamic vinegar. There was just enough sauce to cover the chicken, zucchini and mushrooms. So if you are serving with noodles or rice you should consider doubling the sauce.

Yield:

Serves 2-4

Ingredients

1. 1lb boneless skinless chicken breasts
2. cornstarch (for dusting)
3. 1 tablespoon vegetable oil
4. 1 tablespoon sesame oil
5. 2 tablespoons soy sauce
6. 1 tablespoon balsamic vinegar
7. 2 garlic cloves (minced)
8. 1 teaspoon ground ginger
9. 1 package fresh button mushrooms
10. 4 small zucchini

Directions

1. Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
2. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
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.
4. Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.

Notes