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zucchini chicken mushroom recipe

Zucchini Chicken Mushroom Recipe

A quick and healthy one-pan zucchini chicken mushroom recipe made with tender chicken, fresh zucchini, and browned mushrooms in a light savory sauce. Perfect for busy weeknights and ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Asian Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless skinless chicken breast Cut into bite-size pieces (or use thighs)
  • 2 medium Zucchini Sliced into half-moons
  • 8 oz Mushrooms Sliced
  • 2 tbsp Cooking oil Divided
Sauce
  • 1/4 cup Soy sauce Low sodium optional
  • 1 tbsp Oyster sauce Optional
  • 1 tbsp Rice vinegar Adds balance
  • 1 tsp Sesame oil For aroma
  • 1 tsp Sugar or honey Adjust to taste
  • 2 cloves Garlic Minced
  • 1 tsp Fresh ginger Minced
Thickener
  • 1 tbsp Cornstarch For slurry
  • 2 tbsp Water Mix with cornstarch
Garnish (Optional)
  • 2 stalks Green onions Sliced
  • 1 tsp Sesame seeds Optional topping

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Wooden spoon or spatula
  • Small bowl (for sauce slurry)

Method
 

Prepare the Chicken (Optional Marinade)
  1. In a bowl, toss the chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let sit for 10 minutes while preparing vegetables.
Cook the Chicken
  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook undisturbed for 2–3 minutes, then stir and cook until fully cooked and lightly golden. Remove and set aside.
Cook the Vegetables
  1. Add remaining oil to the pan. Cook mushrooms first for 3–4 minutes until browned. Add zucchini and cook 2–3 minutes until tender-crisp. Stir in garlic and ginger and cook for 30 seconds.
Make the Sauce
  1. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sesame oil, and sugar.
Combine Everything
  1. Return chicken to the pan. Pour in the sauce and stir to coat evenly.
Thicken and Finish
  1. Mix cornstarch with water and pour into the pan. Stir gently until sauce thickens and turns glossy (about 1 minute). Remove from heat.
Serve
  1. Garnish with green onions and sesame seeds. Serve hot with rice or noodles.

Notes

  • Do not overcook zucchini to keep it crisp.
  • Use chicken thighs for a juicier version.
  • For low sodium, use reduced-sodium soy sauce.
  • Serve with steamed rice, jasmine rice, or noodles.