Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into thin bite-sized pieces
- 8 oz white button mushrooms or cremini mushrooms, sliced
- 1 large zucchini, sliced into half-moons
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil (divided)
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Set this sauce aside.
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the pan in a single layer. Cook for about 3-4 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Add the remaining tablespoon of oil to the same pan. Toss in the sliced mushrooms and zucchini.
- Stir-fry the vegetables for 4-5 minutes until the mushrooms are browned and the zucchini is tender but still has a slight bite.
- Add the minced garlic and ginger to the vegetables. Cook for about 30 seconds until you can smell the aroma.
- Return the cooked chicken to the pan with the vegetables.
- Give the sauce mixture a quick stir and pour it into the pan.
- Stir everything together for 1-2 minutes. The sauce will bubble and thicken, coating the chicken and vegetables in a shiny glaze.
- Remove from heat and serve immediately while hot.
- Cook Time: less than twenty minutes