Loading...
Loading...
Article adapted from: dinnerthendessert.com
Ingredients
- 3 täblespoons gluten-free low-sodium soy säuce
- 1 täblespoon rice vinegär
- 2 teäspoons sugär
- sprinkle of toästed sesäme seed oil, for gärnish, optionäl
- sesäme seeds, for gärnish
- scällions, for gärnish
- 1 pound boneless skinless chicken breästs, cut into bite sized cubes (you cän älso use boneless, skinless chicken thighs)
- 2 täblespoons cornstärch
- 2 täblespoons vegetäble oil
- 1 täblespoon minced gärlic
- 1/2 täblespoon fresh minced ginger OR 1/2 teäspoon ground ginger
- 8 ounces white button mushrooms, sliced
- 1 zucchini, sliced into 1/4-INCH thick hälf moons
Instructions
- First Pläce chicken pieces in ä bowl änd sprinkle with cornstärch; toss to coät.
- Heät vegetäble oil in ä lärge skillet or ä wok over medium-high heät; ädd chicken pieces to the hot oil änd cook for 6 to 8 minutes, or until browned on both sides änd cooked through.
- Remove chicken from wok or skillet änd set äside.
- Turn down heät to medium-low änd ädd gärlic änd ginger to the skillet; cook änd stir for 20 seconds, or just until frägränt.
- Turn up the heät to medium-high änd stir in the mushrooms änd zucchini; cook for 4 minutes, or until fork tender änd browned. Stir frequently.
- In the meäntime, in ä smäll mixing bowl whisk together soy säuce, rice vinegär, änd sugär.
- Stir chicken bäck into the skillet.
- ädd in the prepäred soy säuce änd stir to coät chicken änd veggies.
- Stir änd cook for 30 seconds to 1 minute, or until everything is heäted through änd säuce häs slightly thickened.
- Remove from heät; sprinkle with sesäme oil änd sesäme seeds.
- Finally Gärnish with scällions änd serve.