Chicken Stir-Fry with Zucchini and Mushrooms

Creating a homemade chicken stir-fry with zucchini and mushrooms is a delightful culinary adventure that brings the essence of the Asian cuisine right to your kitchen.  Imagine the sizzle as tender slices of chicken hit the hot pan, the aroma of garlic and ginger wafting through the air, and the vibrant colors of fresh zucchini and earthy mushrooms as they cook to perfection. This dish is not only a feast for the senses but also a versatile canvas for your culinary creativity. Feel free to experiment with a variety of vegetables like crunchy bell peppers, hearty broccoli, or even sweet snap peas to add your personal touch to this classic recipe. Whether served over a bed of fluffy rice or twirled into noodles, each bite promises a burst of flavors that makes skipping the takeout an easy choice.  Enjoy the process of chopping, stirring, and seasoning as you craft a meal that's uniquely yours, full of nutrition and tailored to your taste. This homemade chicken stir-fry with zucchini and mushrooms is a flavorful alternative to takeout, inspired by a popular Panda Express dish.

 

Ingredients:

• 1 lb. chicken thighs, cut into 1-inch cubes
• 1 cup button mushrooms, cut into halves or quarters
• 1 medium zucchini, cut into 1/2-inch cubes
• 1/2 white onion, sliced
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• Oil for cooking

Marinade ingredients:

• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp soy sauce

Sauce ingredients:

• 1/2 cup chicken broth
• 2 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tbsp cooking wine
• 1/2 tsp black pepper

Thickening Mixture ingredients:

• 2 tsp cornstarch
• 2 tsp water
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Directions:

1.    Marinating the Chicken:

·         In a bowl, mix the chicken with cornstarch, salt, and soy sauce. Let it marinate for at least 30 minutes to 1 hour.

2.    Preparing Vegetables and Sauce:

·         Wash and cut the zucchini into 1/2-inch cubes and slice the mushrooms.

·         In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, vinegar, sugar, cooking wine, and black pepper. Set aside.

·         Mix the cornstarch and water to create the thickening mixture and set it aside.

3.    Cooking the Chicken:

·         Heat 2 tablespoons of oil in a large sauté pan or wok over medium-high heat. Add the marinated chicken in a single layer and cook until golden brown, about 5-6 minutes. Remove the chicken from the pan and set aside.

4.    Stir-frying the Vegetables:

·         In the same pan, add a bit more oil if needed. Sauté the minced garlic and ginger until fragrant, about 30 seconds.

·         Add the mushrooms and zucchini and stir-fry for about 5-7 minutes until they are tender but still crisp.

5.    Combining and Finishing:

·         Pour the sauce mixture into the pan and bring it to a boil. Add the chicken and white onion back into the pan and stir everything together.

·         Add the thickening mixture to the pan, stirring constantly until the sauce thickens, about 1-2 minutes.

6.    Serving:

·         Garnish with chopped green onions and serve the stir-fry hot over steamed rice.

 

Enjoy your delicious homemade stir-fry!