Description
A quick and flavorful Chicken Zucchini Stir Fry featuring tender chicken and vibrant zucchini, perfect for a nourishing weeknight dinner.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice apple vinegar (optional)
- 1 tablespoon cooking oil
- 1 tablespoon oyster sauce
- Ground black pepper (optional)
Instructions
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine them with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar. After ensuring it’s thoroughly mixed, let it marinate for at least 30 minutes.
- Sauté the Garlic: Heat oil in your wok over medium-high heat. Add the smashed garlic cloves, allowing them to release their fragrant aroma.
- Cook the Chicken: Once the garlic turns fragrant, add the marinated chicken to the hot wok. Cook for about 2 minutes until the chicken is browned, but don’t worry about cooking it through just yet.
- Add Zucchini: Remove the chicken and set it aside. Toss the sliced zucchini into the wok, stir-frying for about 5 minutes until they become tender yet still retain a delightful crunch.
- Combine and Finish: Return the chicken to the wok. Add oyster sauce and ground black pepper, if using. Stir-fry everything together for an additional 2-3 minutes until the chicken is fully cooked and the flavors meld together in a delicious embrace.
- Serve and Enjoy: Plate it hot over a bed of fluffy rice or perfectly cooked noodles and watch as everyone dives in.
Notes
Feel free to substitute chicken with tofu or shrimp. Pre-chop ingredients for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg