Zucchini Stir-fry with Chicken
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
221 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Zucchini Stir-fry with Chicken
Description
Zucchini Stir-fry with Chicken features chicken thighs marinated briefly with water, cornstarch, oil, and oyster sauce to enhance tenderness and flavor. The zucchini is salted to draw out moisture and then rinsed and squeezed dry before cooking, which concentrates its flavor and texture. The cooking procedure uses a hot wok, searing the chicken first to maintain juiciness, followed by stir-frying garlic and other aromatics.
The sauce combines oyster sauce, soy sauce, sesame oil, and Shaoxing wine to create a savory, mildly sweet glaze that coats the ingredients well. This stir-fry offers a balance of tender chicken and slightly crisp zucchini, accented by fragrant garlic and the depth of the sauces.
This recipe works well as a quick main served over rice or noodles, providing a nutritious option for a balanced meal.
Ingredients
For the chicken & marinade:
- 12 ounces chicken thigh or chicken breast; sliced into small strips, boneless, skinless
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral cooking oil any neutral oil, such as vegetable or canola oil, generic cooking 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 soy sauce light
- 1/4 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 2 tablespoons neutral cooking oil any neutral oil, such as vegetable or canola oil, generic cooking oil
- 2 cloves garlic (chopped)
- 1 tablespoon Shaoxing wine
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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