Chicken and Zucchini Stir-Fry

Name: Chicken and Zucchini Stir-Fry
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz boneless skinless chicken thighs; 1 1/2 lb zucchini; 2 cloves garlic; 1 tbsp water; 1 tsp oil; 1 tbsp Shaoxing wine; 1 tsp oyster sauce; 1 tsp light soy sauce; 1 tsp cornstarch; 1 tsp salt; 1/4 tsp sugar; 1/4 tsp ground white pepper; 1/4 tsp sesame oil

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.

Servings4 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
12 oz
zucchini
0.5 lb
garlic
2 cloves
water
1 tbsp
oil
1 tsp
Shaoxing wine
1 tbsp
oyster sauce
1 tsp
light soy sauce
1 tsp
cornstarch
1 tsp
salt
1 tsp
sugar
0.3 tsp
ground white pepper
0.3 tsp
sesame oil
0.3 tsp

Step-by-Step Instructions

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.