Zucchini Mushroom Chicken Stir Fry

Zucchini Mushroom Chicken Stir Fry | Delicious & Healthy

Let’s make delicious and healthy Zucchini Mushroom Chicken Stir Fry.

First, we slice zucchini into uniform pieces. You can do this by hand, but today I’m using a really fun device. It’s the KitchenAid Fruit and Vegetable Spiralizer Attachment. It attaches to any KitchenAid Stand Mixer, and it spiralizes produce as well as creating perfectly uniform slices… and also because it’s really fun to use (and less work for me!)..

I recently did a review and tutorial on this Spiralizer, which you can click right here to view: 

KitchenAid Spiralizer Attachment | Review

Spiralizing Zucchini

Use the small core slicing blade. Beautiful spirals will form. You can leave the zucchini in groupings of spirals just like this for a really elevated presentation… Also (like we’re going to do today) you can cut them straight down the middle to make uniform individual half slices.

Zucchini Mushroom Chicken | Recipe

Next, in a large pan, spray some avocado oil. You can use a wok if you’d like, but I’m just using a regular extra-large saucepan. Add in your four small to medium sliced zucchini.

Spray the zucchini with a little more avocado oil. Add in 1 and 1/2 cups of sliced mushrooms. Then add in one drained 8 oz can of sliced water chestnuts.

Next add in two cloves of minced garlic. And add in 3 tablespoons of freshly minced ginger. Add a quarter of a chopped red onion. Now add in four tablespoons of coconut aminos, one tablespoon of toasted sesame oil, and about 8 oz of cooked chicken breast.

Turn the burner on to medium heat. Stir and mix everything well. Add a few dashes of sea salt and stir it together again.

Cover and allow to cook for about 10 to 15 minutes, stirring occasionally as you go.

Ideally, the zucchini is soft but still has a crunch to it. Test a piece (and make sure it’s not too hot before you try some).

When the zucchini is just right, turn the burner off, then plate and serve.

Zucchini Mushroom Chicken | How Does It Taste?

This is absolutely wonderful. The zucchini is perfectly cooked with a little bit of crunch in it, but still soft. You want it to be kind of al dente, I guess you would say. That’s when it’s at its absolute best. The perfectly uniform sliced zucchini, it does make a difference. The cook is perfectly uniform. The way it absorbs sauce is perfectly uniform as well. Also, it’s thin enough so that the whole zucchini is getting the sauce. Especially if you make it and then leave it in the fridge overnight to let it marinate, which is actually what I did here.

This is the perfect meal for meal prep. Eating it right away is absolutely delicious. But if you can let it marinate overnight, one night, it is so wonderful.  

It’s a super easy recipe packed with protein. What a wonderful way to eat healthy food. And I mean, this is so delicious. I hope you enjoy this recipe as much as I do!