Ingredients
1lbchicken breasts,boneless skinless, cut into thin bite-sized slices
3tbspcornstarch
1tbspcanola oil
1tbspsesame oil
8ozwhite mushrooms,sliced
1½mediumzucchini,cut in half lengthwise, then in ½-inch slices
¼cupsoy sauce
1tbsprice wine vinegar
2tspsugar
3garlic cloves,minced
2½tspginger,minced or ½ teaspoon ground ginger
sesame seeds,for garnish
Preparation
Toss the chicken with cornstarch.
Heat the canola and sesame oil in the pan.
Add chicken and cook on medium-high for about 2 to 3 minutes on each side until browned on both sides.
Remove chicken from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini and cook until they start to brown.
Add the garlic and ginger and cook or stir for 30 seconds.
Cook for another 2 to 3 minutes for vegetables to soften a little.
Add the chicken back in and stir to coat.
Add in the soy sauce, sugar, and rice wine vinegar and stir to coat.
Serve with brown rice.
