Zucchini is one of my favorite ingredients, as some of you may have guessed by now. Especially when it’s cooked like this, just enough to infuse some extra flavor, while retaining the crunch of it. I had written down this idea of a recipe awhile back and to be honest, I wasn’t sure if I was going to like it, but much to my surprise, even my picky hubby (who doesn’t love stir fry type dishes) , LOVED it!
This made a decent batch, so go ahead and scale it down if needed.
CHICKEN WITH MUSHROOMS AND ZUCCHINI
3 boneless, skinless chicken breasts
2 eggs, beaten
salt and pepper
1/2 cup cornstarch
5 T oil, divided
1 T sesame oil
4 zucchini, sliced in half lengthwise, then sliced thick
1/2 onion, chopped
1 lb mushrooms, whole or halved
6 garlic cloves, minced
1 T ground ginger
2 tsp soy sauce
2 T Yoshida’s Gourmet Sauce (optional, or extra soy sauce or terriyaki sauce)
sesame seeds for serving.
Cut chicken into 1 1/2 inch cubes or strips.
Season with salt and pepper, then stir with the eggs, coating the chicken thoroughly.
Heat a couple T of oil in a wok or large skillet.
Stir chicken with cornstarch, mixing to coat.
Cook in wok in a couple of batches, drain on paper towels.
Alternatively, you could coat skip the eggs, just roll the chicken in the cornstarch and saute in the pan, using just a drizzle of oil.
Set aside and wipe out wok.
Heat 1 T oil and sesame oil in wok or pan.
Add zucchini, onion, and mushrooms.
Cook until slightly softened, then add garlic, ginger, soy sauce, Yoshida’s Gourmet if using, and cooked chicken.
Stir to combine all. Sprinkle with sesame seeds.
Serve hot with rice.