Balsamic Chicken and Veggies

Ingredients

• 1 pound boneless skinless chicken breasts
• cornstarch (for dusting)
• 1 tablespoon vegetable or coconut oil
• 1 tablespoon sesame oil
• 8 ounces white button mushrooms, stems removed and quartered
• 4 small zucchini, cut into 1-inch chunks
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar ( I actually just kept pouring it, it was yummy with more
• 2 garlic cloves (minced)
• 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced, if you don't have this it doesn't really make a difference

DIRECTIONS

1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice or quinoa

Adapted from Melskitchencafe