This homemade version of take-out is actually very easy to make. Chopped chicken is tossed with cornstarch then browned in a skillet. Mushrooms and zucchini are cooked until browned, and then garlic and ginger are added in. Cooked vegetables are mixed with the cooked chicken. A sauce is made with soy sauce, sugar and rice wine vinegar. Sesame seeds are tossed in for the last step. This quick dinner can be served over steamed white rice or fried rice.
Course
Chicken, Entree
Cuisine
Chinese
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4people
Ingredients
1lbboneless, skinless chicken breasts,cut into thin bite size pieces
3tbspcornstarch
1tbspcanola oil
1tbspsesame oil
8ozmushroomssliced
1medium zucchinicut in half lengthwise, then in ½ inch slices
3garlic clovesminced
2tspminced gingeror ½ tsp ground ginger
¼cupsoy sauce
2tspsugar
1tbsprice wine vinegar
Sesame seedstoasted for garnish
Instructions
Toss chicken with cornstarch.
Heat canola oil and sesame oil in a pan.
Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes per side.
Remove chicken from pan, set aside and turn heat to high.
Place mushrooms and zucchini in pan and cook until they start to brown.
Garlic and ginger are added to the pan and cook while stirring for 30 seconds.
Cook 2 to 3 minutes until vegetables soften.
Then add chicken back to the pan and stir to mix with cooked vegetables.
Stir soy sauce, sugar and rice wine vinegar together in a small bowl, pour over chicken mixture. Stir to coat. Toss in sesame seeds.