3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves , minced
2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
sesame seeds , for garnish (optional)
Toss the chicken with cornstarch. Heat the canola and sesame oil in the pan. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side. Remove chicken from the pan, and turn the heat up to high. Add in the mushrooms and zucchini and cook until they start to brown. Add the garlic and ginger and cook/stir for 30 seconds. Cook for another 2-3 minutes as vegetables soften a little. Add the chicken back in and stir to coat. Add in the soy sauce, sugar and rice wine vinegar and stir to coat. Serve with brown rice.