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 265kcal
Ingredients
- 1 lb chicken breast sliced thinly into bite sized pieces
- 2-3 teaspoon baking soda
- 2 Tablespoon vegetable oil divided
- 1 Tablespoon sesame oil
- ¼ cup soy sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoon white sugar
- 2 teaspoon garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon red pepper flakes optional
- 8 oz white mushrooms sliced
- ½ medium onion sliced
- 1 medium zucchini cut in half lengthwise, then sliced
- salt and pepper to taste
Instructions
- 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 tablespoon 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.
Video
Notes
Nutrition
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
