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:
- 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.
- 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.
- Add the zucchini and mushrooms to the hot skillet and cook for 5minutes, stirring often.
- 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.
- Add the chicken to the skillet and stir to combine and heat through.
Chicken with Mushrooms & Zucchini recipe adapted from Mel's Kitchen Cafe.
I get the hint!
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