Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Zucchini and Mushroom Chicken

Zucchini and Mushroom Chicken Recipe
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.
Jump to Recipe
Table of Contents
  1. ZUCCHINI MUSHROOM CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS ZUCCHINI MUSHROOM CHICKEN RECIPE
  3. JUMP TO RECIPE

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.

A close up of a plate of food

MORE CHICKEN RECIPES:
Chicken Marsala | Chicken Lo Mein


ZUCCHINI MUSHROOM CHICKEN INGREDIENTS

Flavor

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.

kitchen tools you actually need

HOW TO MAKE THIS ZUCCHINI MUSHROOM CHICKEN RECIPE

A plate of food on a table

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.

A tray of food on a table

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.

A bowl of food on a plate

STEP FOUR: Add the sauce to the stock pot and stir well to coat all with the sauce.

A bowl of food on a plate

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.

A plate of food with broccoli, with Recipes

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

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
Zucchini and Mushroom Chicken Recipe

Zucchini and Mushroom Chicken

5 from 1 vote
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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

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.

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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan