Zucchini Mushroom Chicken Stir Fry

Zucchini Mushroom Chicken Stir Fry

Ingredients:

• 2 teaspoons sugar
• scallions, for garnish
• 2 tablespoons cornstarch
• 1 tablespoon rice vinegar
• sesame seeds, for garnish
• 1 tablespoon minced garlic
• 2 tablespoons vegetable oil
• 8 ounces white button mushrooms, sliced
• 3 tablespoons gluten-free low-sodium soy sauce
• 1 zucchini, sliced into 1/4-inch thick half moons
• sprinkle of toasted sesame seed oil, for garnish, optional
• 1/2 tablespoon fresh minced ginger or half teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into bite sized cubes

Instructions:

1. Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
2. Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.
3. Remove chicken from wok or skillet and set aside. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.
4. Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.
5. In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.
6. Stir chicken back into the skillet. Add in the prepared soy sauce and stir to coat chicken and veggies.
7. Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
8. Remove from heat; sprinkle with sesame oil and sesame seeds. Garnish with scallions.
9. Enjoy!