Do you have a lot of zucchini from your garden and don't know what to make? Let's try out this tasty and simple zucchini mushroom chicken stir fry dish. Also, this chicken mushroom zucchini recipe is the best to serve with rice.
Love authentic Asian food? Check out these steamed garlic shrimp, pad ka prao, steamed spareribs and tomato eggs recipes.
What is zucchini mushroom chicken?
Chicken zucchini mushroom is American Chinese dish that is often seen at Chinese fast food restaurants like Panda Express.
I haven’t seen this dish in Asia until I live in the states. It is because where I grew up don’t have zucchini back then or it’s not popular squash. However, zucchini is a very popular squash in the states because they are easy to grow.
Besides, I love to grow zucchini and make this delicious zucchini mushroom chicken stir fry.
What are the ingredients for chicken zucchini mushroom?
There are 3 main ingredients: zucchini, mushroom and chicken.
Cooking tips for how to make chicken mushroom zucchini:
- Stir fry mushroom and cover the lid for a minute or two. More water will come out.
- Add some water to stir fry zucchini for a couple minutes.
- The best is to use a non-stick pan to stir fry this dish.
- Add more cornstarch if you want thicker sauce.
FAQs:
What kind of chicken do you use?
Personally, I like to use chicken thighs for this dish. However, you can use chicken breast, remember don’t overcook it.
Why is my zucchini bitter?
Sometimes, it happens because of hot temperature and uneven watering. But, most of the time fresh home grown zucchini is sweet and tasty!
Instructions for how to make chicken mushroom zucchini recipe:
Preparation:
1. Cut zucchini around ¼ inch thick. (I used one medium size squash from my garden. If zucchini is small, use two of them.)
2. Then, cut 10 pieces of big mushrooms around ¼ inch thick. (You can use sliced mushrooms one pack around 12 oz.)
3. Next, dice 3 pieces of boneless chicken thighs.
4. After that, add ¼ teaspoon of salt, 1 tablespoon of sesame oil and ½ teaspoon of garlic powder. Mix it well. Let it marinate for 10-15 minutes.
5. In a container, add ½ cup of water, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar and ½ tablespoon of cornstarch. (If you want thicker sauce, add 1 tablespoon of cornstarch instead.) Then, mix it well and set aside.
Cooking:
6. Now, pour 1 tablespoon of vegetable oil into the non-stick pan, then add sliced mushrooms and ½ teaspoon of garlic powder. Stir fry them a little bit and cover the lid for one minute or so. Keep stir frying a little bit and set it aside.
7. After, pour 1 tablespoon of vegetable oil into the non-stick pan, add zucchini and ¼ cup of water. Cover the lid and let it cook for 2 minutes. Then, set it aside.
8. The following, add the marinated chicken thighs into the non-stick pan, turn on medium high to stir fry the chicken until it changes color.
9. Pour the sauce mixture (Stir it very well before pouring the sauce.) into the pan and stir fry with the chicken until the sauce is thicken.
10. Lastly, add the cooked mushroom and zucchini, mix them a little bit.
Enjoy this delicious and easy chicken mushroom zucchini recipe! Also, check out these beef broccoli, mapo tofu and ma yi shang shu recipes.
You May Also Like These Recipes:
- CHICKEN CHOP WITH BLACK PEPPER SAUCE
- SCRAMBLED EGG AND SHRIMP
- CRISPY TERIYAKI TOFU
- BEST HAM FRIED RICE
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Zucchini Mushroom Chicken
Video
Ingredients
- 3 pieces Chicken thighs (Boneless)
- 10 pieces Mushroom (around 12 oz)
- 1 Zucchini (Medium size, if small use 2 of them)
- 2 tablespoons Vegetable oil
- ¼ cup Water (for stir fry zucchini)
- ½ teaspoon Garlic powder (for stir fry mushroom)
Marinate Chicken:
- ¼ teaspoon Salt
- 1 tablespoon Sesame oil
- ½ teaspoon Garlic powder
Sauce:
- ½ cup Water
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- ½ tablespoon Brown sugar
- ½ tablespoon Cornstarch (If you want thicker sauce, use 1 tablespoon instead)
Instructions
- Cut zucchini around ¼ inch thick. (I used one medium size squash from my garden. If zucchini is small, use two of them.)
- Then, cut 10 pieces of big mushrooms around ¼ inch thick. (You can use sliced mushrooms one pack around 12 oz.)
- Next, dice 3 pieces of boneless chicken thighs.
- After that, add ¼ teaspoon of salt, 1 tablespoon of sesame oil and ½ teaspoon of garlic powder. Mix it well. Let it marinate for 10-15 minutes.
- In a container, add ½ cup of water, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar and ½ tablespoon of cornstarch. (If you want thicker sauce, add 1 tablespoon of cornstarch instead.) Then, mix it well and set aside.
- Now, pour 1 tablespoon of vegetable oil into the non-stick pan, then add sliced mushrooms and ½ teaspoon of garlic powder. Stir fry them a little bit and cover the lid for one minute or so. Keep stir frying a little bit and set it aside.
- After, pour 1 tablespoon of vegetable oil into the non-stick pan, add zucchini and ¼ cup of water. Cover the lid and let it cook for 2 minutes. Then, set it aside.
- The following, add the marinated chicken thighs into the non-stick pan, turn on medium high to stir fry the chicken until it changes color.
- Pour the sauce mixture (Stir it very well before pouring the sauce.) into the pan and stir fry with the chicken until the sauce is thicken.
- Lastly, add the cooked mushroom and zucchini, mix them a little bit.
Notes
Cooking tips for how to make chicken mushroom zucchini:
- Stir fry mushroom and cover the lid for a minute or two. More water will come out.
- Add some water to stir fry zucchini for a couple minutes.
- The best is to use a non-stick pan to stir fry this dish.
- Add more cornstarch if you want thicker sauce.
Nutrition
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