• Cooking Time:
  • Servings: 4
  • Preparation Time:


This is another Chinese take-out knock-off of mine.


  • 1 lb boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 large cloves garlic, crushed
  • 1 tsp ground ginger
  • 2 6-oz cans straw mushrooms
  • ½ cup of dried shiitake mushroom slices, re-hydrated in boiling water
  • 4 small zucchini, about 1.5 lb


  • Cut the chicken and zucchini into bite-sized pieces.
  • Pour the vegetable and sesame oil into a skillet and heat over high until a sprinkle of water jumps in the oil.
  • Put the chicken into the skillet and cook through, stirring constantly. Pour on the soy sauce, balsamic vinegar, garlic powder, and ground ginger. Stir to coat.
  • Push the chicken to the sides and add the zucchini. Cook ¾ of the way, then add mushrooms and one tablespoon of the water used to re-hydrate the mushrooms and stir it all together. Reduce liquid until it is nearly gone. Serve over rice, noodles, or alone.

Categories: Asian  Dinner  Main Dish  Misc. One Dish  Poultry  Stove 
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