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This easy and delicious one-pot zucchini and mushroom chicken is packed with flavor and ready in less than half an hour. With a rich, made from scratch sauce, fresh vegetables, and tender chicken, this stir fry will become a favorite. I’m excited to partner with Yondu to bring you this mouthwatering homemade original recipe.
If you love takeout at home, try some of our other favorites fried rice, beef and broccoli and kung pao chicken.
MORE CHICKEN RECIPES:
Chicken Marsala | Chicken Lo Mein
ZUCCHINI MUSHROOM CHICKEN INGREDIENTS
You will need…
- 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 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
Why We Love Yondu
Yondu is non-GMO, organic vegetable umami that is a versatile and delicious addition to so many recipes! It will enhance and balance your dishes, taking any meal up a notch.
I love using Yondu in this zucchini and mushroom chicken because it adds so much depth to the flavor, while eliminating the need for extra spices or a long cook time.
You can use Yondu in your recipes to create broth, enhance veggies, or make a pasta sauce. It’s a vegan product but can also be used to make chicken, beef, or fish taste incredible!
You can purchase Yondu on Amazon to be conveniently shipped to your home. Use our special code 20SPACESHIPS to receive 20% off your order.
SUBSTITUTIONS AND ADDITIONS
OIL: You can use canola or vegetable oil instead in this recipe.
MUSHROOMS: You can use cremini or shiitake mushrooms in this recipe as well.
VEGETABLES: You can add or substitute many different veggies in this dish. You could use broccoli, sugar snap peas, onions, or bell peppers.
PRO TIP: 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.
HOW TO MAKE THIS ZUCCHINI MUSHROOM CHICKEN RECIPE
STEP ONE: Pour the olive oil and 1 Tablespoon of sesame oil into a medium size stock pot and heat over medium heat. Then add the chicken pieces and brown on each side, about 5-6 minutes total.
STEP TWO: While the chicken is browning, in a small bowl add 1 Tablespoon sesame oil, brown sugar, garlic, ginger, and Yondu.
STEP THREE: Once the chicken has browned add the mushrooms and zucchini to the stock pot and cook for 2-3 minutes or until the vegetables are tender.
STEP FOUR: Add the sauce to the stock pot and stir well to coat all with the sauce.
STEP FIVE: Serve over brown rice, noodles, or cauliflower rice. Garnish with sesame seeds.
How to Store This Recipe
FRIDGE: Store leftovers in an airtight container in the fridge for up to three days.
FREEZER: We do not recommend freezing this recipe because I feel it changes the texture of the vegetables too much.
Delicious and flavorful, this zucchini and mushroom chicken is an easy one-pot meal that is perfect for busy weeknights. With chicken, fresh veggies, and an irresistible sauce, everyone will love this recipe!
MORE RECIPES WE LOVE
Zucchini and Mushroom Chicken
Ingredients
- 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
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 5-6 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.
Super delicious and easy!