Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken Marinade:
1 lb boneless chicken thigh, 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)
For the Stir Fry:
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
1. Marinate the Chicken:
Cut the chicken into bite-sized pieces. In a mixing bowl, combine the chicken with cornstarch, light soy sauce, sesame oil, sugar (or honey), and rice wine vinegar (if using). Mix well and set aside to marinate for 30 minutes.
2. Stir Fry the Chicken:
Heat a cooking pan or wok over medium-high heat and add the cooking oil. Once the oil is hot, add the smashed garlic and marinated chicken (including all the marinade sauce).
Stir fry the chicken for about 2 minutes, or until it's no longer translucent. Remove the chicken from the pan and set it aside in a large plate or bowl, keeping the sauce in the pan.
3. Cook the Zucchini:
If the pan is too dry, add a little more cooking oil. Add the sliced zucchini and stir fry for about 5 minutes, or until the zucchini starts to become tender.
4. Combine and Finish:
Return the cooked chicken to the pan and add the oyster sauce. Sprinkle with ground black pepper, if desired. Stir fry everything together for another 2-3 minutes, or until the chicken is fully cooked and the zucchini is tender.
5. Serve:
Remove from heat and serve the Chicken Zucchini Stir Fry hot, over white rice or noodles.
Enjoy this flavorful and satisfying stir fry! #foodie #foodloverforever #foodblogger #deliciousfood #foodlover #cooking #everyonefollowers #recipeoftheday #homecooking #food
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