• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/4 cup Apple cider vinegar
• 1 tsp minced garlic
• 1/2 tsp Ginger
• 1/4 tsp Black pepper
• 1 tbsp cornstarch
• 1 tbsp water
• 3 mushrooms
• 1/3 cup zucchini slices
• 1/2 chicken breast
• 1/4 cup peanuts, unsalted
• 2 tbsp olive oil or sesame oil

In a saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Cook over low heat. Let it simmer and stir frequently until sauce thickens and bubbles. Set to the side.

Slice your chicken breasts about 1/4 inch thick and sautee in a quart saucepan in sesame oil or olive oil. Cook your chicken until browned on both sides over medium to medium high heat.

While chicken is cooking slice your zucchini in 1/8 inch thick slices then quarter. Slice your mushrooms 🍄 about 1/4 inch thick.

Add 3 tbsps teriyaki sauce to the chicken saucepan and stir. Let the sauce simmer and be absorbed by the chicken and create a nice carmalization over the chicken. Add your mushrooms, zucchini and peanuts. Stir until zucchini and mushrooms are warmed up but not browned maybe for 2 minutes.

Serve by itself or with rice. Enjoy!