Zucchini Stir-fry with Chicken
User Reviews
4.9
99 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
221 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Chinese
Zucchini Stir-fry with Chicken
Report
This zucchini stir-fry recipe with chicken is a full, balanced meal in one pan, and we have a tip for keeping the zucchini crisp-tender!
Share:
Ingredients
For the chicken & marinade:
- 12 ounces boneless skinless chicken thighs (or chicken breast; sliced into small strips)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oil (any neutral oil, such as vegetable or canola oil)
- 1 teaspoon oyster sauce
For the rest of the dish:
- 1 1/2 pounds zucchini (sliced in half lengthwise, then sliced on a sharp angle into thin strips)
- 1 teaspoon salt
- 1/2 cup water (or low sodium chicken stock)
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon light soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 2 tablespoons oil (any neutral oil, such as vegetable or canola oil)
- 2 cloves garlic (chopped)
- 1 tablespoon Shaoxing wine
Add to Shopping List
Instructions
- In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.
- Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.
- Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.
- Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the zucchini, and set it aside.
- Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a plate/bowl and set aside.
- To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15 seconds.
- Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve immediately over steamed rice!
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
8g
(3%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
81mg
(27%)
Sodium
920mg
(38%)
Potassium
666mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
361IU
(7%)
Vitamin C
31mg
(34%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 81mg | 27% |
| Sodium | 920mg | 38% |
| Potassium | 666mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 31mg | 34% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
Other Recipes
You'll Also Love
