Mushroom & Zucchini Chicken Rice Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice in the rice cooker

Step 2

In a small mixing bowl, combine the soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, and 2 tsp cornstarch dissolved in 1 tbsp water. Stir thoroughly and set aside

Step 3

Toss the sliced chicken with enough cornstarch to thoroughly coat. Set aside.

Step 4

Heat 1-2 Tbsp cooking oil in large saute pan or work over medium-hi heat. Add chicken in single layer and cook til browned on both sides (roughly 5-6 mins total). Remove from heat and set aside

Step 5

In the same pan, add more oil and the mushrooms and zucchini. Saute til vegetables start to soften, then add the chicken back in. Add the soy sauce mixture and toss to coat til cornstarch has thickened.

Step 6

Optionally top with green onions and/or sesame seeds