1-lb boneless skinless chicken thighs
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini
option - water chessnuts
Instructions
1. Cut chicken breasts and zucchini into bite size chunks. Put cornstarch in a paper bag and shake up chicken with the corn starch until lightly coated.
2. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
3. Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add shoyu, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
4. Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over rice or even jazmine rice.
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