1 lb chicken breasts, boneless, skinless, cut into thin bite sized slices
3 tbsp cornstarch
1 tbsp canola oil
1 tbsp sesame oil
8 fl oz crimini mushrooms, sliced
1 zucchini, medium, cut in half lengthwise, then in ½ inch slices
¼ cup soy sauce
1 tbsp rice wine vinegar
2 tsp sugar
3 garlic cloves, minced
2 tsp ginger, minced (or ½ teaspoon ground ginger)
sesame seeds, for garnish (optional)
Toss the chicken with cornstarch.
Heat the canola and sesame oil in the pan.
Add chicken and cook on medium-high until browned on both sides, about 2 to 3 minutes on each side.
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/stir for 30 seconds.
Cook for another 2 to 3 minutes as vegetables 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 Perfect Brown Rice.
Sugar: 5g
:
Calcium: 38mg
Calories: 322kcal
Carbohydrates: 13g
Cholesterol: 73mg
Fat: 18g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 5g
Potassium: 687mg
Protein: 27g
Saturated Fat: 4g
Sodium: 890mg
Trans Fat: 1g
Vitamin A: 192IU
Vitamin C: 10mg
