Zucchini Mushroom Chicken Stir Fry

Ingredients

1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon fresh minced ginger OR 1/2 teaspoon ground ginger
8 ounces white button mushrooms, sliced
1 zucchini, sliced into 1/4-INCH thick half moons
3 tablespoons gluten-free low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
sprinkle of toasted sesame seed oil, for garnish, optional
sesame seeds, for garnish
scallions, for garnish

Instructions

Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.
Remove chicken from wok or skillet and set aside.
Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.
Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.
In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.
Stir chicken back into the skillet.
Add in the prepared soy sauce and stir to coat chicken and veggies.
Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
Remove from heat; sprinkle with sesame oil and sesame seeds.
Garnish with scallions and serve.

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