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zucchini mushroom chicken on a white plate

Zucchini Mushroom Chicken

This zucchini mushroom chicken is a chinese restuarant dish that can be on your dinner table in a hurry with minimum ingredients. Coated in an amazing sauce with tender chicken pieces makes this meal a winner.
Course Main Course
Cuisine Chinese
Keyword zucchini mushroom chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 265kcal
Author Tanya


  • 1 lb chicken breast sliced thinly into bite sized pieces
  • 2-3 teaspoon baking soda
  • 2 Tablespoon vegetable oil divided
  • 1 Tablespoon sesame oil
  • 1/4 cup soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoon white sugar
  • 2 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1/2 teaspoon red pepper flakes optional
  • 8 oz white mushrooms sliced
  • 1/2 medium onion sliced
  • 1 medium zucchini cut in half lengthwise, then sliced
  • salt and pepper to taste


  • Sprinkle baking soda over chicken breast, making sure it is fully coated. Set aside for 20 minutes. 
  • Combine soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes if using. Set aside. 
  • Rince baking soda off of chicken and dry with good quality paper towels. 
  • Add 1 Tbsp vegetable oil and sesame oil in pan over medium-high heat. Once oil is hot, add chicken and cook until both sides are browned, around 4 minutes. 
  • Remove chicken from pan. Add remaining vegetable oil to pan and add zucchini, mushrooms, and onion. Cook while stirring until vegetables have softened, about 3 minutes. 
  • Add chicken and sauce to pan, stirring until vegetable and chicken is fully coated with sauce. Cook for about 1 minute more. 
    Serve with white or brown rice. 



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T-fal Nonstick skillet


Calories: 265kcal | Carbohydrates: 8g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1583mg | Potassium: 779mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 12.8mg | Calcium: 22mg | Iron: 1.2mg