Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into thin bite-sized pieces
- 8 oz white button mushrooms or cremini mushrooms, sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water or chicken broth
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, water, and black pepper until the cornstarch dissolves. Set this aside. Slice your chicken into thin, uniform strips to ensure they cook quickly and evenly. Pat the chicken dry with a paper towel to help it sear better in the pan.
- Heat one tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for 2 minutes to get a nice golden brown crust. Stir and continue cooking for another 2-3 minutes until the chicken is just 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 cook for about 3 minutes until they start to brown and release their moisture. Add the zucchini slices, minced ginger, and garlic. Stir-fry for another 2 minutes. You want the zucchini to be bright green and tender-crisp, not mushy.
- Add the cooked chicken back into the skillet with the vegetables. Give the sauce mixture a quick whisk again (cornstarch tends to settle) and pour it over the ingredients. Toss everything constantly for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every piece of chicken and vegetable. Remove from heat immediately.
- Transfer the mushroom chicken to a serving platter or individual bowls. Serve it hot over a bed of steamed white rice, brown rice, or even cauliflower rice for a low-carb option. Garnish with sliced green onions or sesame seeds if you want an extra touch of flair.
- Cook Time: 25 minutes