Mushroom Chicken
1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion
Cut chicken into 1 inch chunks and lightly dust with cornstarch (You can use a Ziploc and shake the chicken until fully coated).
Halve zucchini, onion and mushrooms and set aside.
In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels.
Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.
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Mushroom Chicken
1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion
Cut chicken into 1 inch chunks and lightly dust with cornstarch (I used a Ziploc and shook the chicken until fully coated).
Halve zucchini, onion and mushrooms and set aside.
In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels.
Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.
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