Take-Out Stay-In

Stir-Fry Chicken with Zucchini and Mushroom

1 lb. Boneless, skinless chicken breast
--> Cornstarch (for dusting)
1 TB. Canola Oil
1 TB. Sesame Oil
2 TB. Soy Sauce
1 TB. Balsamic Vinegar
2 Cloves Garlic, minced
1 tsp. Ground Ginger
1 pkg. White button mushrooms (cleaned & halved)
4 small Zucchini
1 small Onion (roughly chopped)

Cut zucchini into 1" chunks. Roughly chop onion. Cut mushrooms in half. Mince Garlic. Cut chicken into 1" chunks. Lightly dust Zucchini and Chicken (separately) with cornstarch, tossing to coat evenly.

Add oils to wok (or large frying pan). Heat over medium-high, being careful not to let oil smoke. Stir-fry chicken until golden brown; remove and drain.

Add zucchini, onion, and mushrooms, cook for a few minutes. Add soy sauce, balsamic vinegar, ginger, and ginger, stirring to coat. Cook until zucchini and mushrooms are fully cooked (desired tenderness).

Return chicken to wok, coating with sauce and heating thouroughly. Serve over steamed rice.