Zucchini Mushroom Chicken Stir Fry

Must try dish.

If I make this again I'll make more of the soy sauce/ rice vinegar sauce because it was a bit dry when added over rice. Pretty good flavor though

This came out great and was easy to make! Like some others who have commented, I used two zucchini to get the proportions you see here. The sauce is nice and light and not too salty. (Note that when you use more zucchini, you end up with more water in the pan, which will dilute the sauce a bit. In my case this worked out perfectly). If you prefer stronger flavor you could certainly add to it! The pictured amount fed two people - I calculated about 490 calories, 60g of protein for half of the pan.

Very easy to make. I added somen noodles and pili-pili for a little bit of a kick. I also doubled the amount of sauce, because I like a lot of sauce.

Good one

I added 3 tablespoons of chilli garlic sauce and some bok choi I had on hand to the recipe.

One zucchini wasn't enough, but it was a small one. I really liked that the recipe called for a specific amount of garlic instead of a number of cloves. The same needs to happen with the zucchini. Give us a number of cups or a weight.

Added stir fry noodles

Amazing

Replaced the zucchini with broccoli as my local shop didn't have any zucchini in, it was good. I probably won't do that again since it bulked it out beyond what the sauce could cover and needed to make more, but the foundation is solid and it tastes pretty good

I liked it. This seems like one of those recipes where you can use it as a base and add your own flair.

Brown the chicken a little for texture. Added stringless sugar snap peas and doubled the sauce. Broccoli would be a nice veg in this dish as well. Egg rolls on the side is yummy too.

Bit bland in flavour, added 2 tbsp of hoisin sauce and a bit more soy, much better

Used coconut flour as a cornstarch substitute and was a success … tasted delicious as well.

Eh. It was ok. Felt like it was missing something. Probably would try a different recipe next time. But it was still ok.

I added more flavor after reading some of the comments saying this recipe was bland. turned out great!

I cooked the chicken in the sesame oil and added some chilli flakes and cashew nuts 👍😋

This was really good...but based on previous comments about it being bland, I made some modifications. 1. I diced twice as much garlic, green onions & ginger. 2. I sautéed half of the garlic and the whites of the green onions and about half a teaspoon of sesame seeds in olive oil, then added the chicken. I seasoned liberally with black pepper and a seasoned pepper mix, and pink salt. 3. I sautéed the ginger, other half of garlic, more green onion whites and some of the green, and sesame seeds in sesame oil, then added the veggies. 4. For the sauce, I added 1 extra tablespoon of soy sauce, and an extra tablespoon of rice vinegar.....and a teaspoon of MSG for better umami. I omitted the sugar. It turned out really good and my Fiance loved it.

This is very easy to make and tastes great! The flavor is mild and lends to any chili or sauces that you like.

Don't forget salt and pepper. Sugar is not really needed in the sauce for me. Didn't use sesame oil either. Should try adding broccoli and other veggies next time.

I did add a lot more veggies, as well as some chilly to make it a lil spicy, but over all was really tasty

I added broccoli and snap peas. Very tasty. I sauteed the veggies in sesame seed oil. I also mixed jasmine rice w it.

Could add more zucchini

This was very good, but I did add more veggies!

My family doesn't like mushrooms so I swapped em out for broccoli and served over rice.

We had a pineapple that needed to used so we added it in. Very flavourful!

It was good, but lacked a distinct flavor. My father ended up using black pepper and red pepper flakes to give it some kick. I even doubled the sauce but still felt more on the bland side.

How can anything with this much soy sauce be this bland?

This tasted great. I would double the sauce if you’re serving it with rice and do two zucchinis instead of one.

❤️❤️this !!! ⭐️⭐️⭐️⭐️⭐️ Every one wanted seconds! I tried making it keto friendly but after His 1st bowl, Hubby got up and fixed a pot of rice and everyone Sat back down to dig in again 😆 I did substitute yellow squash because We did not have zucchini. I also used ume plum vinegar because We did not have rice vinegar

Enjoyed by the whole family, especially our 3 year old son (minus the sesame seeds). Very easy and quick to make and delicious. Will definitely make again 😊

Mushrooms -> egg plant 🍆 Added green beans Sugar in sauce -> honey 🍯 Added sweet chili sauce Turned out really delicious

The toasted sesame oil really made this dish.

This was really good. I put it on top of rice and turned it into a five day food prep.

A little on the bland side for us. Had to dress up with siracha. But all in all, easy and a good week night meal.

Husband says you can make that as often as you want! Yum

Had very good flavor. Next time I will serve it with rice.

Thinner slices of zucchini

Doubled the recipe for lunches the next day. Tasted great fresh and the next day. Served with fried rice.