Mushroom Chicken

In a medium bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil, stirring until the mixture is smooth and fully blended. Cut the chicken breasts into bite‑size pieces, then toss them in the marinade until every piece is evenly coated. Let the chicken marinate while you prepare the rest of your ingredients, giving it time to soak up all that flavor.

Start the rice and cook it according to the instructions on the package so it’s ready by the time the stir‑fry comes together. This keeps everything timed perfectly and ensures you can serve the dish hot and fresh over fluffy rice.

Next, make the sauce by whisking together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1/4 cup of cooled chicken broth, and 1 teaspoon of cornstarch in a small bowl. Be sure the broth is cool before mixing—hot liquid will cause the cornstarch to clump instead of dissolving smoothly.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the marinated chicken and cook, stirring occasionally, until the pieces are browned and fully cooked through. Once done, remove the chicken from the skillet and set it aside while you prepare the rest of the dish.

Add 1 tablespoon of vegetable oil to the same skillet and warm it over medium heat. Add 8 ounces of sliced small mushrooms, such as crimini, and sauté until they’re nicely browned. Stir in 2 cloves of minced garlic and 1 teaspoon of peeled and grated ginger (or ginger paste), cooking for about a minute more until everything becomes fragrant and aromatic.

Next, add 1 halved and sliced zucchini to the skillet, sautéing for just a couple of minutes so it begins to soften but still keeps a bit of its bite. This helps the zucchini stay tender‑crisp once the sauce and chicken go back into the pan.

Return the chicken to the skillet with the vegetables, then pour in the sauce and toss everything together until well combined. Let the mixture simmer for a couple of minutes so the sauce can thicken and coat every piece evenly. Once the sauce has tightened up, remove the pan from the heat and serve the dish warm over rice.

Enjoy!