Mushroom Chicken Zucchini Stir-Fry

Name: Mushroom Chicken Zucchini Stir-Fry
Ingredients: 1 pound Boneless chicken thighs (or breasts); 2 tablespoons Light soy sauce; 1 tablespoon Chinese cooking wine (or rice wine vinegar); 1 tablespoon Sesame oil; 2 tablespoons Corn starch; 1/2 cup Chicken broth; 1 Better than chicken bouillon cube (or equivalent); 1/4 cup Light soy sauce; 2 tablespoons Oyster sauce; 1 tablespoon Chinese cooking wine (or rice wine vinegar); 1 tablespoon Sugar; some quarter button mushrooms Button mushrooms; semi moon sliced zucchini Zucchini; as needed Oil; a little more Garlic (minced); a little more Ginger (minced); small amount Corn starch water slurry

17 ingredients · from Tess Cooks 4u

Ingredients

1 pound Boneless chicken thighs (or breasts)
2 tablespoons Light soy sauce
1 tablespoon Chinese cooking wine (or rice wine vinegar)
1 tablespoon Sesame oil
2 tablespoons Corn starch
1/2 cup Chicken broth
1 Better than chicken bouillon cube (or equivalent)
1/4 cup Light soy sauce
2 tablespoons Oyster sauce
1 tablespoon Chinese cooking wine (or rice wine vinegar)
1 tablespoon Sugar
some quarter button mushrooms Button mushrooms
semi moon sliced zucchini Zucchini
as needed Oil
a little more Garlic (minced)
a little more Ginger (minced)
small amount Corn starch water slurry

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Method

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Watch the original: “Mushroom Chicken Zucchini Stir-Fry” by Tess Cooks 4u. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.