Ingredients

• 1 lb boneless chicken breast, cut into thin bite size slices
• 3 tablespoons cornstarch
• 3 tablespoons cornstarch
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 8 ounces white mushrooms, sliced
• 1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
• 1/4 cup soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 3 garlic cloves, minced
• 2 teaspoons minced ginger (or 1/2 tsp ground ginger)
• sesame seeds, for garnish (optional)

Instructions

1. Toss the chicken with cornstarch.

2. Heat the canola and sesame oil together in the pan.

3. Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.

4. Remove chicken from the pan, and turn the heat up to high.

5. Add in the mushrooms and zucchini, cook until they start to brown.

6. Add the garlic and ginger and cook/stir for 30 seconds.

7. Cook for another 2-3 minutes as vegetable soften a little.

8. Add the chicken back in and stir to coat.

9. Add in the soy sauce, sugar, and wine vinegar and stir to coat.

10. Serve with rice.