Soy Free Mushroom & Zucchini Chicken

Today we are sharing one of Brianna's best dishes with you. We love good Chinese food here at the Cottage, but Mrs. Cottage is super allergic to soy so we make it ourselves. This is an amazing dish, that is a great treat! 


1 lb boneless skinless chicken breasts (cut into thin bite-sized pieces)
olive oil (enough to cover your pan)
¼ cup red wine vinegar
½ cup cooking sherry
2 tablespoons balsamic vinegar
4 tablespoons organic honey
3 garlic cloves, minced
1 cup of mushrooms, sliced
1 medium zucchini, cut in ½ inch round slices
3 tablespoons cornstarch or tapioca flour
Himalayan salt, garlic powder & onion powder to taste

Related Article: Soy Free Fried Rice Recipe


In a Ziploc bag toss the chicken with cornstarch or tapioca. Add to the bag  red wine vinegar & sherry, let sit in bag for about 20 minutes. Heat oil in a large saute pan. Add mushrooms and zucchini and saute until they start to brown and get soft. Add chicken and seasonings and cook on medium-high until done  Add the balsamic vinegar and honey and stir to coat.
Serve with rice.

This article contains affiliate links. Affiliate links cost you nothing extra but help to support the Rosevine Cottage Girls so we can continue bringing you recipes, travel posts, garden and farm posts and so much more. 


  1. Great simple dinner idea! And I love that I can easily make this Paleo-friendly :)


Thank you for your comments, we love hearing from you!