Mushroom Chicken

Ingredients:

1 lb chicken breast

1 T peanut oil

12 oz fresh button mushrooms

2 T soy sauce

2 garlic cloves, minced

2 T cornstarch

2 medium zucchini, sliced to 1/4 “

1 T balsalmic vinegar

1 t fresh ginger

Directions:
Cook chicken in crock pot for 2-3 hours on LOW with 1/3 c water in the bottom.

In last hour before serving, combine soy sauce, garlic, vinegar and ginger  in a medium skillet on medium high heat. Mix cornstarch with a bit of water to make a pourable paste (not too runny! Just enough that it can pour out of cup). Add cornstarch mixture and let it come to a boil. When it reaches that point, reduce heat and let simmer.

Saute mushrooms and zucchini in peanut oil. Once heated through and zucchini is soft, add sauce to that pan. Coat zucchini and mushrooms in the sauce.

Serve over rice.

Serves:

Calories: