Tender sliced chicken breast with fresh zucchini and mushrooms in a savory garlic ginger soy sauce.
2 medium zucchinis, sliced into half-moons
8 oz (225g) mushrooms, sliced
1 lb (450g) boneless, skinless chicken breast, thinly sliced
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt and pepper, to taste
2 green onions, sliced
Sesame seeds, optional
1.Prepare all ingredients by slicing the zucchinis, mushrooms, and chicken breast, and mincing the garlic and ginger.
2.Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch water mixture in a small bowl.
3.Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
4.Add the chicken breast, season with salt and pepper, and cook for 3 to 4 minutes until browned, then remove and set aside.
5.Add another tablespoon of oil to the skillet and cook the sliced mushrooms for 4 to 5 minutes until golden.
6.Add the remaining oil, sliced zucchini, garlic, and ginger, stirring for 3 to 4 minutes until tender-crisp.
7.Return the chicken to the skillet along with its juices.
8.Pour in the sauce mixture and stir continuously for 1 to 2 minutes until thickened and bubbling.
9.Remove from heat, garnish with green onions and sesame seeds, and serve hot.
Use yellow squash or snap peas as a vegetable variation.
Serve over steamed jasmine or brown rice.
Store leftovers in the refrigerator for up to 4 days.