Description
Chicken and zucchini stir fry delivers a delightful dance of Asian-inspired culinary magic on your plate. Crisp vegetables and tender chicken combine with bold seasonings, promising a quick, satisfying meal that elevates weeknight dining.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) boneless, skinless chicken breast
- 2 chicken thighs
Vegetables:
- 2 medium zucchinis
- 1 red bell pepper
- 3 green onions
- 2 cloves garlic
Seasonings and Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Instructions
- Prepare the chicken by combining it with water, cornstarch, oil, and oyster sauce in a mixing vessel. Ensure the marinade thoroughly coats the meat, allowing it to absorb flavors for 20-30 minutes at ambient temperature.
- Sprinkle salt over zucchini slices in a spacious container, letting them rest for 20-30 minutes to draw out excess moisture.
- Craft the sauce by whisking together water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil in a separate container until smooth and well-integrated.
- Thoroughly rinse the zucchini to remove salt, then gently press out remaining liquid using a clean kitchen towel or paper towels.
- Fire up a wok until it reaches smoking point, then introduce oil. Carefully layer chicken pieces, allowing them to sear undisturbed briefly before stir-frying until they transform from raw to opaque. Transfer cooked chicken to a temporary holding plate.
- Introduce remaining oil to the wok, quickly sautéing garlic until fragrant. Deglaze with Shaoxing wine, then rapidly toss in zucchini, stirring vigorously for a few seconds.
- Restir the sauce mixture to prevent cornstarch settlement, then pour into the wok. Observe as the liquid transforms into a glossy, thickened gravy-like consistency.
- Reunite the previously cooked chicken with the vegetables, stirring for an additional half-minute to ensure everything is evenly coated and heated through. Immediately transfer to serving dishes atop steamed rice, capturing the dish at its peak temperature and flavor.
Notes
- Marinate chicken thoroughly to ensure maximum flavor absorption and tenderness.
- Salt the zucchini beforehand to remove excess moisture, preventing a watery stir fry and maintaining crisp texture.
- Use high heat and brief cooking times to preserve the chicken’s juiciness and zucchini’s fresh crunch.
- For gluten-free adaptation, replace regular soy sauce with tamari and ensure oyster sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg