Ingredients
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1 lb boneless, skinless chicken breast, cut into bite-sized pieces
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2 cups zucchini, sliced into half-moons
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1 ½ cups mushrooms, sliced
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3 tbsp soy sauce
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2 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tbsp rice vinegar
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1 tbsp cornstarch + 2 tbsp water (slurry)
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1 tbsp brown sugar
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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3 tbsp vegetable oil (divided)
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Salt & pepper, to taste
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Green onions, sliced (for garnish)
Instructions
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In a small bowl, whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, garlic, and ginger. Set aside.
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with salt & pepper, and stir-fry until golden and cooked through. Remove and set aside.
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Add another tbsp oil, then sauté zucchini and mushrooms until tender-crisp. Remove and set aside.
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Add remaining oil to skillet, pour in the sauce mixture, and bring to a simmer. Stir in cornstarch slurry and cook until thickened.
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Return chicken, zucchini, and mushrooms to the pan. Toss well to coat in sauce.
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Garnish with green onions and serve hot over steamed rice.