Wednesday, September 12, 2012

Chicken with Mushrooms and Zucchini

As I am sure you have all noticed, I have not been in the kitchen for about 2 weeks ... sorry!  I was on vacation in Key West Florida, it was so wonderful and as always, hard to leave that place. 

Last night I decided to make Chicken with Mushrooms and Zucchini, this meal is very similar to a stir-fry, however, it uses only 2 veggies rather than a medley of them.

The recipe below will make 4 servings, if you do not need that many you can cut the ingredients in half OR freeze the leftovers (minus the rice).  It re-heats very nicely and will also save you a night of cooking! 

Chicken with Mushrooms and Zucchini

1 pound boneless skinless chicken breasts
8 ounces white button mushrooms, stems removed and quartered
4 small zucchini, cut into 1-inch chunks
1 tablespoon vegetable or canola oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced
cornstarch, for dusting (optional)
brown rice

Cut the chicken into bite-sized pieces. If using cornstarch, toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. 

Heat the oil and sesame oil in a large, non-stick skillet until very hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. 

Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. 

Add the chicken back into the skillet and stir to combine and heat through. 

Serve over hot, cooked rice.

Listening to: Craig Morgan - That's What I Love About Sunday 
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