Ingredients:
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
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
Cooking Instructions:Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.
Step 2: Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.
Step 3: 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.
Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.
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