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. This post may contain affiliate links, please read my full disclosure here..
There was a point in my life that I ordered chinese food about once a week. I mean, how convenient is to sit at home, order dinner over the phone, and have it delivered piping hot at your door? Pretty convenient I’d say. And I would continue to do this until I realized that sometimes that food wasn’t piping hot when it reached my door. Or sometimes I’d shell out 40 bucks for a meal that I could make for a fraction of the cost. Or sometimes the meals I ordered were very high in sodium which can cause a host of health issues.
So cooking Chinese dishes at home became a thing for me and it should become a thing for you too. So about this Zucchini Mushroom Chicken…omg delicious!!! Not only are the flavors of this dish amazing, but if you follow my technique for this recipe, you will end up with the most tender pieces of chicken breast you ever had in your meal.
Chicken breast is one of the most trickiest parts of the chicken to cook with as it’s not as forgiving if you overcook it. Most chinese restaurants have mastered the chicken breast by providing succulent velvet textured chicken. How do they it you may ask? Well they…velvet the chicken.
If you do a google search about velveting chicken you will find various techniques on how to do it. Some say you should parboil the chicken first, others have it coated in cornstarch and then parboiled. Either way, most ways were too complicated and discouraging. This way is by far the easiest and brings amazing results. I find that velveting the chicken is an important step in this zucchini mushroom recipe and I hope you don’t skip it. If you do, no worries, your dish will still be amazing but seriously consider giving it a try.
When it comes to stir fry at home, I usually use my large nonstick pan
rather than my wok. Since I cook on an electric stovetop, there isn’t enough heat to properly heat up all sides of a wok. A non-stick skillet works best for home cooks, especially those with electric burners.
I hope you enjoy this zucchini mushroom chicken recipe as much as we do. Don’t forget to scroll down and check out the step by step photos for this meal.
Looking for more Zucchini Recipes? Try these Zucchini Fritters made in an Air Fryer.
Looking for more Stir fry recipes? try this one out:
Chicken and Green Bean Stir Fry
Zucchini Mushroom Chicken
Ingredients
- 1 lb chicken breast sliced thinly into bite sized pieces
- 2-3 tsp baking soda
- 2 Tbsp vegetable oil divided
- 1 Tbsp sesame oil
- 1/4 cup soy sauce
- 1 Tbsp rice wine vinegar
- 2 tsp white sugar
- 2 tsp garlic minced
- 1 tsp ginger grated
- 1/2 tsp 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
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 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.
Notes
Nutrition
Step by Step Photos of Zucchini Chicken and Mushrooms
Place baking soda over thinly sliced chicken breast. Set aside for 20 minutes.
Slice onion, zucchini, and mushrooms. Set aside.
Prepare sauce. Set aside.
Rinse chicken and pat chicken pieces dry.
Cook chicke over medium-high heat until browned on both sides. Remove from pan.
Cook zucchini, onion, and mushrooms in pan until softened.
Add chicken and sauce to the pan. Cook for about 1 minute more.
Notes on Zucchini Mushroom Chicken
- The chicken breast will feel a tad bit slimy after baking soda is rinsed off. Do not fear, it will cook just fine. Make sure you use good quality paper towels when drying the chicken so they don’t stick to it.
- Make sure all the baking soda is rinsed off chicken. You don’t want the chicken to taste like baking soda in the final dish.
- Chop vegetables and prepare sauce while chicken is marinating in the baking soda. That’s the beauty that makes this dish a 30 minute dinner.
- Add red pepper flakes if you want a bit of spice in the dish.
Pin Zucchini Mushroom Chicken for Later
Looking for another dish with mushrooms? Try my Baked Italian Chicken with Mushrooms.
D says
I think baking soda may be a typo – Probably meant to be cornstarch.
Tanya says
No, it’s not a typo. I use baking soda in this recipe to “velvet” the chicken. I rinse it off before cooking. It gives the chicken a nice silky texture.