Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 2 medium zucchini, sliced into thin rounds
- 8 oz mushrooms, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Salt and pepper to taste
Instructions
- Prepare the zucchini by slicing into thin rounds and the mushrooms into uniform, bite-sized pieces.
- Warm the sesame oil in a large skillet over medium-high heat until it begins to shimmer.
- Add the minced garlic and cubed chicken breast to the skillet, cooking for 5 to 7 minutes until golden brown and cooked through.
- Add the zucchini slices and mushrooms to the skillet, sautéing for 3 to 4 minutes until tender yet crisp.
- Drizzle the soy sauce over the mixture and stir in red pepper flakes if desired.
- Stir thoroughly to coat all ingredients evenly.
- Remove from heat, garnish with fresh green onions, and serve hot.
Notes
- Pat the chicken dry with paper towels before cooking to achieve a better sear.
- Slice vegetables to a uniform thickness for even cooking.
- For extra depth, you can add a small splash of rice vinegar.
- Prep Time: 10
- Cook Time: 10
- Category: Skillet Chicken
- Method: Stir Fry
- Cuisine: Asian-Inspired