Zucchini Mushroom Chicken
With chicken, vegetables, and a delicious sauce, this zucchini mushroom chicken is a takeout favorite that is easy to make at home.
Servings: 4
Calories: 215kcal
Ingredients
- 2 cups diced chicken breast, cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon sesame oil, divided
- 8 ounces sliced white mushrooms
- 1 medium zucchini, cut in half lengthwise, and then sliced into ½ inch slices
- 2 tablespoon brown sugar
- 3 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon Yondu Vegetable Umami
- Sesame seeds for garnish
Instructions
- 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 to 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 to 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.
Notes
- I would suggest grabbing precut, sliced mushrooms in your grocery store's vegetable area to save time and effort. You can also use a tube of minced garlic and minced ginger from the same area instead of doing it by hand.
Nutrition
Calories: 215kcal | Carbohydrates: 8g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 342mg | Potassium: 319mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg