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.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

Mongolian Beef

Looking for another dish with mushrooms? Try my Baked Italian Chicken with Mushrooms.

Tanya

Zucchini Mushroom Chicken

4.93 from 14 votes

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Calories: 265

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.

Nutrition

Calories: 265kcalCarbohydrates: 8gProtein: 28gFat: 14gSaturated Fat: 7gCholesterol: 73mgSodium: 1583mgPotassium: 779mgFiber: 1gSugar: 5gVitamin A: 205IUVitamin C: 12.8mgCalcium: 22mgIron: 1.2mg

Video

Notes

Recommended Tools

T-fal Nonstick skillet

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Step by Step Photos of Zucchini Chicken and Mushrooms

raw chicken with baking soda in bowl — Place baking soda over thinly sliced chicken breast. Set aside for 20 minutes.

chopped zucchini, mushrooms, and onions on cutting board — Slice onion, zucchini, and mushrooms. Set aside.

sauce in measuring cup — Prepare sauce. Set aside.

wet chicken in paper towels in bowl — Rinse chicken and pat chicken pieces dry.

cooked chicken in skillet — Cook chicke over medium-high heat until browned on both sides. Remove from pan.

zucchini and mushrooms in skillet — Cook zucchini, onion, and mushrooms in pan until softened.

finished dish in skillet — 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.

Zucchini Mushroom Chicken