Slice the chicken into 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items.
Slice the zucchini in half, lengthwise, and dice it to a little less than half-inch thick so they look like a half-moon shape. Halve or quarter the mushrooms.
In a measuring cup or bowl, combine the sauce ingredients from stock to ginger.
In a 10 to 12-inch saute pan, add the oil and preheat over medium heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F/177C.
In the meantime, lightly coat the chicken with the starch. Toss well.
Add the chicken one by one into the pan. Turn up the heat to medium-high. Pan-fry the chicken in a single layer without disturbing it for about 3 minutes on the first side. Then use a chopstick or tong to cook the flip side for about 2 minutes. Transfer them out to a separate plate.
You should have some oil left in the skillet, if not, add 1 more tablespoon of oil. Saute the zucchini, mushroom, and 2 pinches of salt over medium-high heat for 3 minutes.
Return the chicken to the pan and pour in the sauce. Toss to coat the sauce over for 1 minute. Transfer the food to a large serving plate. Serve warm or at room temperature.
Notes
Soy sauce can be used in place of coconut aminos. It is saltier, so half the amount if using soy sauce and balance the saltiness with brown sugar.
Balsamic vinegar or rice vinegar can be used if you don’t have aged balsamic vinegar.
Chicken thighs can be substituted for breast, but it’s a good idea to trim some of the fat if using the thighs. Pandas chicken zucchini mushroom uses thigh meat.
Potato starch or arrowroot starch would work in place of tapioca when coating the chicken. In general, I don’t recommend using cornstarch.
Use a large skillet and get your pan nice and hot for the best cooking results.