Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, thinly sliced (optional)
- 2 Tbsp vegetable or olive oil
- 3 Tbsp soy sauce or tamari
- 1 Tbsp oyster sauce (optional)
- 1 Tbsp rice vinegar or 1 tsp fresh ginger (optional)
- 1 Tbsp honey or maple syrup (or 2 tsp sugar)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 Tbsp water (optional)
- Salt and pepper to taste
- Garnish: sesame seeds and green onions (optional)
Instructions
- Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry 5–7 minutes until cooked and lightly browned. Remove and set aside.
- Add remaining oil, onion (if using) and garlic, sauté 1–2 minutes until fragrant.
- Add mushrooms and zucchini, stir-fry 3–5 minutes until tender-crisp.
- Return chicken to pan.
- Whisk together soy sauce, oyster sauce, rice vinegar/ginger, honey, sesame oil, and cornstarch slurry (if using). Pour over chicken and vegetables, stir to coat.
- Cook 1–2 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- Use chicken thighs for juicier meat; adjust cooking time slightly.
- Omit cornstarch slurry for a thinner sauce if preferred.
- Serve immediately for best texture of vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired / American
Nutrition
- Serving Size: 1 serving