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.
Servings 4 people
Calories 265 kcal
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.
Calories: 265 kcal | Carbohydrates: 8 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 7 g | Cholesterol: 73 mg | Sodium: 1583 mg | Potassium: 779 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 205 IU | Vitamin C: 12.8 mg | Calcium: 22 mg | Iron: 1.2 mg