Description
A quick and easy Chicken Zucchini Stir Fry that combines succulent chicken with fresh zucchini for a flavorful meal in under 30 minutes.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 tsp cornstarch
- 1/4 cup light soy sauce
- 1 tsp sesame oil
- 2 tsp sugar (or honey)
- 1 tbsp rice wine vinegar (optional)
- 3 cloves garlic, smashed
- 1 tbsp cooking oil
- 1 medium zucchini, cut in half lengthwise and then sliced
- 1 tbsp oyster sauce
- Ground black pepper, optional
Instructions
- Prepare the Chicken: Start by cutting the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with cornstarch, soy sauce, sesame oil, sugar (or honey), rice wine vinegar (if using), and smashed garlic. Mix well and let it marinate for about 30 minutes.
- Heat the Pan: In a wok or large skillet, heat the cooking oil over medium-high heat until it shimmers.
- Stir-Fry the Chicken: Add the garlic and marinated chicken to the pan. Stir-fry for about 2 minutes, or until the chicken is no longer translucent. Remove the chicken from the pan and set it aside, keeping the marinade in the pan.
- Cook the Zucchini: If the pan seems dry, add a bit more oil. Add the zucchini and stir-fry for 5 minutes, until it starts to soften but still has a bit of crunch.
- Combine It All: Return the chicken to the pan. Add the oyster sauce and sprinkle with black pepper if desired. Stir-fry everything together for another 2-3 minutes, until the chicken is fully cooked and the zucchini is tender.
- Serve: Remove from heat and serve hot, enjoying the delightful flavors of this dish!
Notes
You can swap chicken thighs for chicken breast or even tofu for a vegetarian option. Opt for fresh vegetables for the best flavor and texture. Feel free to toss in other veggies like bell peppers or snap peas.