Chicken, Zucchini & Mushroom Stir-Fry

Prep Time
15 minutes
Cook Time
10 minutes


  • 1 lb boneless skinless chicken thigh, cut into bite-sized pieces

  • 1 tbsp soy sauce

  • 1 tbsp rice wine

  • 1 tsp sugar

  • 2 tbsp garlic, minced

  • 1/2 tsp ginger, minced

  • 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. Place the chicken, soy sauce, rice wine, and sugar in a large bowl and mix well. Allow the chicken to marinate for at least 10 minutes and at the most 1 hour.

  2. Set the wok on HIGH heat and add in 1 tbsp. Once the oil has preheated, toss in the marinated chicken and sauté until browned on both sides and the meat is no longer pink.

  3. Remove the chicken from the wok and add in another 1/2 tbsp oil. Add garlic and ginger to the wok and sauté until aromatic.

  4. Stir in the mushrooms and zucchini and sauté until softened.

  5. Add the cooked chicken back into the wok and combine with the other ingredients.

  6. Stir in salt and sesame oil and cook for about 1 minute then turn off the heat.

  7. Serve on heat-safe plates with a sprinkling of sesame seeds.