Wednesday Quickie: Chicken Stir fry with Zucchini & Mushrooms

As quickly as summer arrived, it’s slowly slipping away!! Well, hold on to your zucchinis before they go out of season, we’re going to make some summer stir-fry!

Chicken Stirfry with Zucchini and Mushrooms

Chicken Stirfry with Zucchini and Mushrooms

This is my latest quick dinner favorite, especially after a long day at work and a swim at the pool.  Including prep and cook time, this can be in your tummy in just about 30 minutes. Celebration!

Ingredients (4 servings)

– 2 organic chicken breasts

– 3/4 pound organic crimini mushrooms

– 2 medium – large organic zucchinis

– 1 stalk organic scallions

– 1/2 tsp ginger powder

– Dash of white pepper

– Dash of garlic powder

– 2 tbs soy sauce

– 1 tbs balsamic vinegar

– 1/2 tbs roasted / salted sesame seeds (Optional)

– Drizzle of sesame oil (Optional)

Preparation

– Cube Chicken, Zucchini, Mushrooms into bite-size pieces. The smaller the pieces, the shorter the cook time.

– In a medium saucepan, add olive oil, sauté cubed chicken for 8-10 min on medium heat until cooked through.  Set aside.

– In the same saucepan, (add oil if needed) add in zucchini and mushrooms, season with ginger powder, white pepper, garlic powder, stir to coat. Sauté for 8-10 min until wilted but not mushy.

– Once mushrooms / zucchinis cook down, add chicken, sesame, soy sauce, vinegar and combine well.

– Serve on a bed of rice, top with scallions and sesame oil

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