Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 2 medium zucchini, sliced into thin rounds
- 8 oz mushrooms, sliced 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, uniform rounds and slice mushrooms into bite-sized pieces.
- Heat the sesame oil in a large skillet over medium-high heat until the oil begins to shimmer.
- Add the minced garlic and chicken breast pieces to the skillet.
- Cook for 5-7 minutes until the chicken is golden brown and cooked through.
- Add the zucchini and mushrooms to the pan and sauté for 3-4 minutes until crisp-tender.
- Drizzle the soy sauce over the mixture to coat evenly.
- Add red pepper flakes if desired and stir for one final minute.
- Remove from heat, garnish with fresh green onions, and serve hot.
Notes
- Ensure the skillet is very hot before adding ingredients to sear the chicken rather than steaming it.
- Use low-sodium soy sauce to keep the dish heart-healthy.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Chicken
- Method: Stir-fry
- Cuisine: Asian-Inspired
- Diet: Halal