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Zucchini Mushroom Chicken

This easy and delicious one-pot zucchini 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.

Zucchini Mushroom Chicken Ingredients

You’ll need:
- 2 cups of chicken breast, cut into 1 inch cubes
- 8 ounces of mushrooms
- 2 tablespoons of cornstarch
- 1 zucchini, cut into half moons
- 2 teaspoons sugar
- 1 green pepper, sliced
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- ½ tablespoon of ginger
- 3 tablespoons of garlic
- ½ of a white onion, chopped
- 3 tablespoon of vegetable umami
- 1 tablespoon of rice vinegar
- Sesame seeds and green onions, for optional garnish
Substitutions And Additions
OIL: You can use canola or vegetable oil instead in this easy recipe.
MUSHROOMS: You can use cremini or shiitake mushrooms in this zucchini 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 And Mushroom Chicken Recipe
STEP ONE: Take the chicken pieces and coat all over in the cornstarch. You can use a dish for this or use a sealable bag.
STEP TWO: Using a wok or a 12” minimum skillet heat the peanut oil on a medium high heat.
STEP THREE: Add the chicken pieces and cook on all sides until cooked through, about 6-8 minutes.

STEP FOUR: Remove and set aside.
STEP FIVE: Add the onions and bell pepper and cook for a few minutes. Add the garlic and ginger and cook for 2 more minutes until aromatic.
STEP SIX: Add the zucchini and mushrooms and cook another few minutes.

STEP SEVEN: Add back the chicken and cook another minute to warm through.
STEP EIGHT: While that’s heating up take the soy sauce, rice vinegar and sugar and mix together. Add to the skillet.

STEP NINE: Cook for another minute or so to heat through, the sauce will thicken during this time.
STEP TEN: Garnish with toasted sesame seeds and green onions (if desired). Serve over brown rice, noodles, or cauliflower rice.
How To Serve This Chicken With Zucchini Stir Fry
If you are looking for something delicious to serve with this zucchini and chicken stir fry, how about roasted vegetables or our creamy mashed potatoes? Or a batch of our homemade egg rolls would be delicious on the side as well.
If you love takeout at home, try some of our other favorites fried rice, beef and broccoli and kung pao chicken.
Storage
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 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!
Frequently Asked Questions
We don’t find this dish freezes well as the zucchini tends to get mushy. This recipe is best made fresh.
Chicken thighs would also be delicious in this recipe.
If you would like to add even more fresh vegetables to this dish, you certainly can.
More Recipes You’ll Love

Panda Express Mushroom Chicken
Ingredients
- 2 cups chicken breast, cut into 1 inch cubes
- 8 ounces mushroom
- 2 tablespoons cornstarch
- 1 zucchini, cut into half moon
- 2 teaspoon sugar
- 1 green pepper, slices
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- ½ tablespoon ginger
- 3 tablespoons garlic
- ½ white onion, chopped
- 3 tablespoons vegetable umami
- 1 tablespoon rice vinegar
- sesame seeds and green onions, optional garnish
Instructions
- Take the chicken pieces and coat all over in the cornstarch. You can use a dish for this or use a sealable bag.
- Using a wok or a 12” minimum skillet (no smaller or the ingredients won’t have room to cook evenly) heat the peanut oil on a medium high heat.
- Add the chicken pieces and cook on all sides until cooked through (about 6-8 minutes).
- Remove and set aside.
- Add the onions and bell pepper and cook for a few minutes. Add the garlic and ginger and cook for 2 more minutes until aromatic.
- Add the zucchini and mushrooms and cook another few minutes.
- Add back the chicken and cook another minute to warm through.
- While that’s heating up take the soy sauce, rice vinegar and sugar and mix together. Add to the skillet.
- Cook for another minute or so to heat through, the sauce will thicken during this time.
- Garnish with toasted sesame seeds and green onions (if desired) and serve immediately with rice.
Comments
Gloria says
Super delicious and easy!
Qwilt-Maker says
Very good and easy to make. I swapped the Yondu vegetarian umami for TJs powdered umami. It was still really good!