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Ingredients
450g boneless skinless chicken breasts, cut into bite sized cubes 2 tbsp cornstarch 2 tbsp garlic-infused olive oil ½ tbsp fresh minced ginger (or ½ tsp ground ginger) 225g white button mushrooms, thinly sliced 1 zucchini, sliced into half moons 3 tbsp low sodium soy sauce 1 tbsp rice vinegar 2 tsp granulated sugar Drizzle of toasted sesame oil (optional) Sesame seeds, for garnish Spring onion greens, for garnish
Method
Toss the chicken cubes with the cornstarch until evenly coated. Heat the garlic-infused oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside. Add the ginger to the pan and cook for 30 seconds. Add the mushrooms and zucchini and stir-fry for 4-5 minutes until tender. Whisk together the soy sauce, rice vinegar and sugar. Pour over the vegetables, then return the chicken to the pan. Toss everything together and cook for 1-2 minutes until the sauce thickens. Drizzle with sesame oil, scatter with sesame seeds and spring onion greens.
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