Chicken with Mushrooms & Zucchini

You know when you go to a hibachi and the kimono-clad chef slices, dices, flips, and serves up those amazing sauteed vegetables before your protein-of-choice is served?  Personally, those veggies are my favorite part of going for dinner hibachi-style.  Certainly not the volcano of fire that shoots up all over the place [insert shudder here]...  Those veggies, that's what the sauce in this recipe reminds me of.  A-MA-ZING.

The chicken is tender, the veggies are tender, the sauce is amazing... there's really nothing else to say.

Oh, and before I share the recipe below, I must give a shout out and a special happy birthday wish to my mom!  She would love this one... (Hint, make it, mom, Hint)  Happy Birthday, Mom - we love you!

Chicken with Mushrooms & Zucchini

Chicken with Mushrooms & Zucchini

What You Need:

• 3 large boneless skinless chicken breasts
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 8 ounces sliced mushrooms
• 2 medium zucchini, cut into ½ moons
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp fresh ginger 

How You Do It:

1. Cut the chicken into bite-sized pieces. Toss them into a Ziploc bag along with cornstarch. Seal the bag and toss until the chicken is lightly coated.
2. Heat the oil and sesame oil in a large, non-stick skillet. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
3. Add the zucchini and mushrooms to the hot skillet and cook for 5minutes, stirring often.
4. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes.
5. Add the chicken to the skillet and stir to combine and heat through.

Chicken with Mushrooms & Zucchini recipe adapted from Mel's Kitchen Cafe.