|Recipe from: blogchef|
Image credit: Bobby
“I thought this recipe turned out great. I mean with mushrooms, zucchini and chicken – you can’t go wrong!” Bobby
1lb boneless skinless chicken breasts
Cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini
Cut chicken and zucchini into 1” chunks.
Lightly dust chicken with a little bit of corn starch until lightly coated.
Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown.
Remove and drain on paper towels.
Add zucchini and mushrooms to the wok and stir fry for a few minutes.
Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring
to coat and stir fry until mushrooms and zucchini are fully cooked.
Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.
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