Chicken, Zucchini & Mushroom Stir-Fry

Prep Time
15 minutes
Cook Time
10 minutes


  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 2 tbsp minced garlic
  • 1/2 tsp minced ginger
  • 1 zucchini, sliced into 1/2-inch thick half-moons
  • 8 oz mushrooms, sliced
  • 1 1/2 tbsp vegetable oil
  • 2 tsp salt
  • 1 tsp sesame oil
  • Sesame seeds, for garnish


  1. In a large bowl, combine the chicken, soy sauce, rice wine, and sugar. Mix well and let the chicken marinate for 10 minutes to 1 hour.
  2. Place a wok over high heat and add 1 tbsp of vegetable oil. Once the oil is hot, add the marinated chicken and sauté until it’s browned on both sides and cooked through.
  3. Remove the cooked chicken from the wok and set aside. Add another 1/2 tbsp of oil to the wok.
  4. Add minced garlic and ginger to the wok and sauté until aromatic.
  5. Stir in the sliced mushrooms and zucchini, and sauté until they are softened.
  6. Return the cooked chicken to the wok and mix with the other ingredients.
  7. Season with salt and drizzle sesame oil over the mixture. Cook for about 1 more minute, then turn off the heat.
  8. Serve the chicken and vegetable stir-fry on heat-safe plates, garnished with a sprinkle of sesame seeds.