Zucchini and Mushroom Chicken

With chicken, vegetables, and a delicious sauce, this zucchini mushroom chicken is a takeout favorite that is easy to make at home.

Jump to Recipe

Table of Contents

Zucchini Mushroom Chicken Ingredients
Substitutions And Additions
How To Make This Zucchini And Mushroom Chicken Recipe
How To Serve This Chicken With Zucchini Stir Fry
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

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:

1 tablespoon of extra-virgin olive oil
2 tablespoons of sesame oil, divided in half
2 cups of diced chicken breast, cut into bite-size pieces
2 tablespoons of brown sugar
3 tablespoons of minced garlic cloves
1 tablespoon of minced ginger
1 tablespoon of vegetable umami
8 ounces of sliced white mushrooms
1 medium zucchini, cut in half lengthwise, then sliced into ½-inch slices
Sesame seeds for 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: Pour the olive oil and 1 tablespoon of sesame oil into a medium-sized stock pot and heat over medium heat. Then add the chicken pieces and brown on each side, about 5-6 minutes total.

sesame oil, brown sugar, garlic, ginger, and yondu whisked together

STEP TWO: While the chicken is browning, in a small bowl, add 1 tablespoon of sesame oil, brown sugar, garlic, ginger, and vegetable umami.

STEP THREE: Once the chicken has browned, add the mushrooms and zucchini slices to the stock pot and cook for 2-3 minutes or until the vegetables are tender.

STEP FOUR: Add the sauce mixture 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 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.

A plate of food with broccoli, with Recipes

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

Can I freeze this zucchini chicken?

We don’t find this dish freezes well as the zucchini tends to get mushy. This recipe is best made fresh.

Can I use chicken thighs instead of chicken breasts in this recipe?

Chicken thighs would also be delicious in this recipe.

Can I add other veggies to this recipe?

If you would like to add even more fresh vegetables to this dish, you certainly can.

More Recipes You’ll Love

Zucchini Mushroom Chicken

5 from 1 vote

With chicken, vegetables, and a delicious sauce, this zucchini mushroom chicken is a takeout favorite that is easy to make at home.

Prep Time 5

Cook Time 20

Total Time 25

Servings

Print Recipe Pin Recipe Review Recipe

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

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

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Layne Kangas Marketing
Stephanie Keeping Publisher
Rhadonda Sedgwick Creative Director