Savory Zucchini Mushroom Chicken Stirfry with Asian-Inspired Sauce
A quick weeknight dinner combining tender chicken, fresh zucchini and mushrooms in a savory Asian-inspired sauce that's ready in under 30 minutes.
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Cooking tools:
- Wok
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Microwave
- Refrigerator
- Airtight container
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable or canola oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2-3 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt
- black pepper
- Sesame seeds, for garnish
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