
This chicken and zucchini stir-fry is a fast, savory dinner with tender chicken, crisp-tender zucchini, and a glossy oyster sauce-based finish. It is light, flavorful, and perfect for serving over steamed rice on a busy weeknight.
In a small bowl, combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well until the chicken is evenly coated, then let it marinate at room temperature for 20 to 30 minutes.
Place the zucchini in a large bowl and toss with the salt. Let it sit for 20 to 30 minutes to draw out excess moisture.
While the chicken and zucchini rest, whisk together the sauce ingredients until smooth and set aside.
Rinse the zucchini briefly to remove the excess salt, then gently squeeze or pat it dry with paper towels. Set aside.
Heat a wok or large skillet over high heat until very hot. Add some of the oil, then spread the chicken in a single layer. Let it sear briefly without moving, then stir-fry just until the pieces turn opaque. Transfer the chicken to a plate.
Add the remaining oil to the wok, then stir in the garlic. Cook for a few seconds until fragrant, then add the Shaoxing wine to deglaze the pan.
Add the zucchini and stir-fry for about 15 to 30 seconds. Stir the sauce again to redistribute the cornstarch, then pour it into the wok and cook until it bubbles and thickens lightly.
Return the chicken to the wok and toss for 30 seconds to coat everything in the sauce. Serve immediately, ideally with steamed rice.
Chicken breast can be used instead of chicken thighs if preferred. Make sure the zucchini is well dried after salting so the stir-fry does not turn watery. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated quickly in a hot pan.




