Prepare your veggies by rinsing, cutting the tops and peeling.
You can use a Julienne cutter, but you can slice the carrot and zucchini in thin layers and simply cut it in Julienne strips.
Rinse the veggies and set aside.
Heat a Wok or large pan and add a little olive oil. Add the onions and sauté for a minute or two until the onion is translucent.
Add the mushrooms and sauté for another minute until golden in colour. Add the chicken and salt and pepper to taste and transfer the mixture to a separate bowl once the chicken is cooked trough.
In the same pan add your veggies and a little water to barely cover it (+- 60 ml) . Cook your veggies for +- 3 minutes giving it the occasional stir. Don’t over do it though, you still want you veggies to hold their shape.
Add the veggie seasoning when the water is almost evaporated, add the chicken back to the pan with the veggies.
Mix through and serve hot with a good pinch of freshly ground black pepper.
If you use a Julienne cutter:
Cut the first two strips while holding the zucchini in your hand, transfer the zucchini to a cutting board with the cut side facing down. Now gently run your cutter over the zucchini until you are only left with one slice which you can cut into strips using a veggie knife. This method makes it so much quicker and easier and prevents injuries.
Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, click here.