Description
A quick and tasty Chicken Zucchini Stir Fry that’s healthy and perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless chicken thigh
- 1 teaspoon cornstarch
- ¼ cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice wine vinegar (optional)
- 3 garlic cloves (smashed)
- 1 tablespoon cooking oil
- 1 medium zucchini, sliced
- 1 tablespoon oyster sauce
- Ground black pepper (optional)
Instructions
- Cut the chicken into small pieces.
- Whisk together soy sauce, sesame oil, cornstarch, sugar (or honey), and rice wine vinegar in a bowl. Add the chicken, ensuring it’s evenly coated, and let it rest.
- Heat the wok or skillet on medium-high and add cooking oil. Toss in smashed garlic until fragrant.
- Add the chicken with its marinade, and stir-fry for a few minutes until opaque and slightly browned. Remove chicken from the pan.
- Cook the sliced zucchini in the same pan until tender but still crunchy.
- Slide the chicken back in, pour in oyster sauce, Add black pepper, and toss to coat. Cook until the chicken is fully cooked and sauce clings.
Notes
Serve hot over rice or noodles. Can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken stir fry, zucchini recipes, quick dinner recipes