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+ servings

Zucchini and Mushroom Chicken

In under 30 minutes, this delicious zucchini and mushroom chicken is ready for dinner. With chicken, vegetables, and a delicious sauce, this takeout favorite is easy to make at home.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 215 kcal


  • 2 cups diced chicken breast cut into bite-size pieces
  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons sesame oil divided
  • 8 ounces sliced white mushrooms
  • 1 medium zucchini cut in half lengthwise, and then sliced into ½ inch slices
  • 2 Tablespoons brown sugar
  • 3 Tablespoons minced garlic
  • 1 Tablespoon minced ginger
  • 1 Tablespoon Yondu Vegetable Umami
  • Sesame seeds for garnish


  • Pour the olive oil and 1 Tablespoon of sesame oil into a medium-size stockpot and heat over medium heat. Then add the chicken pieces and brown on each side (about 5-6 minutes total)
  • While the chicken is browning in a small bowl add 1 Tablespoon sesame oil, brown sugar, garlic, ginger, and Yondu.
  • Once the chicken has browned add the mushrooms and zucchini to the stockpot and cook for 2-3 minutes or until the vegetables are tender.
  • Add the sauce to the stockpot and stir well to coat it all with the sauce.
  • Serve over brown rice. Garnish with sesame seeds.


Calories: 215kcalCarbohydrates: 8gProtein: 17gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 342mgPotassium: 319mgFiber: 1gSugar: 6gVitamin A: 23IUVitamin C: 3mgCalcium: 21mgIron: 1mg