Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch chunks
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp rice wine vinegar
  • 8 oz white button mushrooms, sliced
  • 1 medium zucchini, sliced into half-moons
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. In a medium bowl, whisk together the chicken chunks, 2 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp oil. Let this marinate for 5-10 minutes. In a separate small bowl, combine all Savory Glaze ingredients (chicken broth, 2 tbsp soy sauce, hoisin, brown sugar, sesame oil, 1 tsp cornstarch, and rice wine vinegar) and whisk until the cornstarch is fully dissolved.
  2. Heat 1 tbsp oil over medium-high heat until shimmering. Add the chicken in a single layer. Let it sear undisturbed for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2-3 minutes. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add another tablespoon of oil. Toss in the mushrooms and zucchini. Sauté for 4-5 minutes until the mushrooms shrink and develop a golden-brown edge. Stir in the garlic and ginger, cooking for just 30 seconds until the aroma is pungent.
  4. Return the seared chicken to the pan. Give the glaze mixture one last whisk and pour it over the chicken and vegetables. Toss constantly for 1-2 minutes until the sauce transforms into a thick, glossy coating.