Chicken with Mushrooms and Zucchini

Chicken with Mushrooms and Zucchini

INGREDIENTS: 
2-3 Chicken Breast
2-3 Tablespoons Cornstarch for dusting 
1 Tablespoon of Canola oil or Vegetable
1 Tablespoon Sesame Oil
8 Ounces (a box) Cut up into slices 
1-2 Zucchini, sliced and then cut in half
2 Tablespoons Soy Sauce
1 Tablespoon Balsamic Vinegar
1 Can of Water Chestnuts 
2 Garlic Cloves (minced)
1/2 Teaspoon ground ginger

DIRECTIONS:
Cut chicken into bite-sized pieces, Toss them in a Ziploc bag along with 2-3 Tablespoons of cornstarch. Seal bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until chicken is browned and all sides and cooked through. Remove the chicken to a plate.
Add zucchini, mushrooms, and water chestnuts to the hot skillets and cook for 2-4 minutes, stirring often.( If need to i like to add a bit of sesame oil) Add soy sauce, vinegar, garlic, and ginger. Stir to coat the vegetables and continue to cook until mushrooms and zucchini are tender. Add chicken to skillet and stir to combine and heat through. Serve over rice. I add sriracha sauce for some spicy flavor!

I would say this feeds 3 maybe 4. You could easily double this.