Chicken Mushroom Zucchini Stir Fry
- Number of Servings: 3
Ingredients
Directions
1 tbsp canola (or other vegetable) oil2 boneless skinless chicken breasts, sliced into 1/2-inch strips2 cups white mushrooms, cleaned and halved/quartered to bite-size1 medium zucchini, diced to bite-sized pieces3 medium cloves of garlic, minced or pressed1/4 cup soy sauce2 tbsp rice vinegar1 tbsp corn starch2 tbsp sugar1/2 tbsp ground black pepper (or to taste)
1) Whisk garlic, soy sauce, rice vinegar, corn starch, and sugar in a nonreactive bowl. Set aside until later.
2) Heat oil in skillet over med-high heat until shimmering; add sliced chicken and cook until pink is no longer visible, about 5 minutes. Remove from heat, set aside in a clean bowl and cover with foil.
3) Add mushrooms and zucchini to still-hot pan and cook, stirring occasionally, until mushrooms release moisture and shrink to about half-size (approximately 10 minutes).
4) Reduce heat to medium. Clear space in the middle of the skillet and pour in soy-garlic sauce mixture. Cook until slightly reduced and glossy, about 3 minutes.
5) Add chicken and juices back into pan. Stir to coat with sauce. Let simmer for a few minutes until flavors blend. Serve over white rice.
Serving Size: makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user HMSNOW.NOVELIST.
2) Heat oil in skillet over med-high heat until shimmering; add sliced chicken and cook until pink is no longer visible, about 5 minutes. Remove from heat, set aside in a clean bowl and cover with foil.
3) Add mushrooms and zucchini to still-hot pan and cook, stirring occasionally, until mushrooms release moisture and shrink to about half-size (approximately 10 minutes).
4) Reduce heat to medium. Clear space in the middle of the skillet and pour in soy-garlic sauce mixture. Cook until slightly reduced and glossy, about 3 minutes.
5) Add chicken and juices back into pan. Stir to coat with sauce. Let simmer for a few minutes until flavors blend. Serve over white rice.
Serving Size: makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user HMSNOW.NOVELIST.
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 9.2 g
- Cholesterol: 97.6 mg
- Sodium: 1,447.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.5 g
- Protein: 39.1 g
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