Zucchini mushroom chicken stir fry

Ingredients

• 1 lb Chicken breasts, cut into bite sized cubes

• 2 tbsp vegetable oil

• 1 tbsp minced garlic

• 1/2 tbsp fresh minced ginger or 1/2 tsp ground ginger

• 8 oz Summer white mushrooms

• 1 zucchini, sliced into 1/4 inch thick half moons

• 3 tbsp liquid aminos or soy sauce

• 1 tbsp rice vinegar

• 2 tsp sugar

• sesame seeds

Directions

1. Heat vegetable oil in a large skillet or wok over medium-high heat; add chicken pieces to the hot oil and cook for 6-8 mins. Should be golden brown on all sides

2. Remove chicken and set aside

3. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds.

4. Turn heat up to medium-high and stir in the mushrooms and zucchini. Stir frequently. Cook for about 4 mins or until the zucchini is fork tender.

5. In a small mixing bowl whisk together liquid aminos (soy sauce), rice vinegar, and sugar.

6. Add chicken back to the skillet/wok.

7. Pour soy sauce mixture into skillet, stir until everything is coated.

8. Remove from heat, add sesame seeds, and ENJOY!

We enjoy serving this over a bed of rice. Total prep and cook time is about 20-25 mins.