Ingredients
Scale
- 1 cup jasmine rice
- 1lb boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon balsamic Vinegar
- 2 cloves garlic, minced
- 1 teaspoon, ginger, ground
- 16 ounces, white whole mushrooms
- 4 small zucchini
- 3 tablespoons cornstarch (for dusting)
Instructions
- Prepare rice per cooking instructions. Set aside.
- Cube chicken and zucchini into 1 inch, evenly portioned, bite-sized pieces.
- Add about 3 tablespoons of cornstarch to a small paper bag (or large ziplock back). Add chicken pieces and shake until well coated with cornstarch.
- Add vegetable oil and sesame oil to wok and heat over medium heat until hot.
- Fry chicken in wok for 4-6 minutes, or until golden brown or cooked throughout.
- Remove chicken and place on paper-towel lined plate to remove excess oil.
- Add zucchini, garlic, cleaned mushrooms to wok. Stir continuously until desired tenderness is achieved.
- In small bowl, mix soy sauce, balsamic vinegar, and ground ginger together.
- Add soy sauce mixture to wok and mix well.
- Add chicken to wok, stir until combined.
- Serve over rice!
- Prep Time: 20 min
- Cook Time: 20 min
