Not Quite Stir-fry
2 boneless chicken breast halves
2 small to medium zucchini
1/2 large onion
6-8 crimini mushrooms
2-4 tbsp soy sauce
2 tbsp chopped garlic
1/2 tsp powdered ginger
1/4 cup of water
15 oz rice
1/4 tsp salt
1/4 tsp black pepper
3 tsbp canola oil
1 tsp cornstarch
Slice the onions into slivers. Cut the zucchini into 2-3 inch strips that are a 1/4 inch thick. Cut each mushroom in half and slice. Slice the chicken into 2-3 inch strips 1/4 thick.
Start rice cooking. I will admit that I tend to use a rice cooker; it's more reliable for me than any other method I've tried.
Put the chicken in 2 tsbp of the soy sauce and stir until all is coated. Let marinade until the zucchini is nearly done sauteing.
Add oil to hot skillet. Saute the onions, mushrooms, and zucchini one at a time. Saute the onions until translucent, the mushrooms until they start to brown, and the zucchini until it softens and slightly browns. While sauteing the zucchini, add the salt to the pan to help the moisture rise to the surface.
While the vegetables saute, mix the soy sauce, garlic, and ginger in a food processor until the mixture is smooth. Add two tablespoons of water to mixture.
Once the onions and mushrooms are done, pull the chicken out of the soy sauce and place on a paper towel to drain. Once all the vegetables are done, lay the chicken in a single layer in the skillet. Brown each side. Once all the chicken is browned, remove all the chicken, and deglaze with the remaining water. Add the soy sauce mixture then reintroduce the chicken and vegetables. Simmer for a few minutes, until the zucchini and chicken are cooked.
Mix a tablespoon or so of water with the cornstarch and add. Simmer mixture until sauce has thickened. Serve over the rice.
Ginger and zucchini work really well together as a flavor combination. I was really happy with the way it turned out. It wasn't a stir-fry, per se, as I didn't cook it all the time on high and keep the food moving. I don't care -- it was yummy!