Stir-Fried & Mushroom Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Cornstarch

  3 tbsp or 23g

• Canola oil

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  2 tsp or 4g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Toss the chicken slices with cornstarch until evenly coated.
2. Heat the canola and sesame oil in a pan over medium-high heat.
3. Add the chicken to the pan and cook until browned on both sides, about 2-3 minutes per side.
4. Remove the chicken from the pan and increase the heat to high.
5. Add the mushrooms and zucchini to the pan and cook until they start to brown.
6. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
7. Continue cooking for another 2-3 minutes until the vegetables soften slightly.
8. Return the chicken to the pan and stir to combine with the vegetables.
9. Add the soy sauce, sugar, and rice wine vinegar, stirring to coat everything evenly.
10. Serve garnished with sesame seeds.