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Hi, I’m Jenna.

Welcome to my blog! I am a Minnesota Mom cooking with kids in the Land of 10,000 Recipes.

Chicken, Zucchini and Mushroom Stir-Fry

Chicken, Zucchini and Mushroom Stir-Fry

Okay guys, I’ll be honest up front - its another post about using the produce from my parents garden (you can find the other posts here and here). I swear they help us cut our grocery bill in half with all the vegetables and fruit they send our way in the summer! This time, we needed to find a way to use zucchini. I absolutely love making stir-fry with zucchini; it has a way of absorbing so much flavor from the sauce you cook it in, so good!

This stir-fry is really straight forward. You can cook everything in one pan (minus the rice), so clean up is really easy as well. I like to double this recipe so we can have leftovers for the week - it’s a healthy and filling lunch or dinner and heats up well.

If you want to freeze part of this for later, only cook the chicken. When you go to freeze it, freeze the sauce, raw zucchini and mushrooms and the cooked chicken. If you freeze it this way, the veggies (especially the zucchini) won’t get soggy when you reheat them.

If you have kids and you are wanting to get them involved in the kitchen, this is a great recipe to do just that! Both of my boys (ages 3 and 6) use these awesome knives that are specifically designed for kids. They cut through vegetables and fruits, but won’t cut their little fingers! Let your kids cut up the mushrooms and zucchini, while you cut the chicken. This will not only help you save time making dinner (definitely depends on your kids age - it may take a little longer if you let your young kiddos help) BUT it will also keep your kids occupied! I’m allllll about keeping them occupied and not fighting with one another 🙄

 
 

Chicken Zucchini & Mushroom Stir Fry

MAKES

  • 6 - 8 servings

INGREDIENTS

  • 4 boneless skinless chicken breasts

  • 3 small zucchini, sliced

  • 8 oz mushrooms, sliced

  • 1 Tbsp olive oil

  • brown rice, optional for serving

    Ingredients for the sauce

  • 1/4 cup soy sauce

  • 1/4 cup chicken broth

  • 4 cloves garlic, diced

  • 1 tsp ground ginger

  • 1 Tbsp rice vinegar

  • 1/2 Tbsp sesame oil

  • 1 tsp black pepper

METHOD

  1. Cut up the chicken into bite-sized pieces.

  2. Heat a pan to medium heat and add the olive oil and chicken.

  3. While the chicken is cooking, combine the sauce ingredients in a bowl.

  4. Pour the sauce into the pan with the chicken.

  5. Cut up the zucchini and mushrooms.

  6. Cook the rice according to the directions on the package.*

  7. When the chicken is cooked all the way through, add the sliced zucchini and mushrooms to the pan.

  8. Once the vegetables are tender, serve the chicken, zucchini and mushroom stir-fry over rice.

Little hands couldn’t keep their hands off!

RECIPE NOTES

*When you are cooking the rice, substitute chicken broth for water. This will give your rice a lot more flavor!

TIPS FOR INVOLVING KIDS

  • Let your kids help you cut up the zucchini and mushrooms with these knives.

  • Have your kids help you put the cut zucchini and mushrooms in the pan and cook them (with supervision of course)!

  • Let your kids help you measure and pour all of the ingredients for the sauce.


-Cooking with kids in the Land of 10,000 Recipes-


Hello. My name is Jenna!

I am a Minnesota Mom, born and raised in the land of 10,000 lakes. I have two amazing boys, Jack (6) and Will (3). I have a pretty awesome husband too! After teaching high school chemistry, I decided to make a change and stay at home with my kiddos. I love food - eating it, making it - you name it and I’m there. I enjoy making healthy, fast and easy recipes with my little sous chefs at home!

I hope that you will find some healthy, quick and easy recipes here that your whole family can make and enjoy together!

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