Trust me when I tell you to prep your ingredients ahead of time... this recipe cooks fast.
Ingredients List:
1 lb Boneless Skinless Chicken (Breasts or Thighs)
2 tablespoons Olive Oil
8oz Mushrooms (cleaned and quartered)
1 large zucchini (cut into half circles)
3 cloves Garlic (minced)
1 teaspoon Ginger (minced)
Chicken Marinade:
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Sesame Oil
2 tablespoons Corn Starch
Sauce:
1/2 cup Water
1/4 cup Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoon Rice Vinegar
2 teaspoons Brown Sugar
1 tablespoon Cornstarch
In a medium bowl, combine all the ingredients for the marinade.
Add the chicken and mix to coat.
Allow to marinate for 20-30 minutes or overnight.
Combine all ingredients for the sauce in another small bowl.
Set aside.
Heat oil in a large skillet over high heat.
Once the skillet is smoking, add the chicken in a single layer (don't overcrowd the skillet to get a good sear).
Cook until browned, flipping, and mixing as needed.
Once cooked, remove from skillet and set aside.
Add the mushrooms and zucchini to the skillet.
Cook till vegetables are tender crisp (about 2-3 minutes) mixing frequently.
Reduce heat to medium-low.
Add chicken back to skillet.
Add garlic and ginger and cook for 1 minute, stirring frequently.
Pour the sauce into the skillet.
Mix everything to coat.
Stir fry till the sauce thickens.
Serve immediately.
