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Zucchini Stir-fry with Chicken Recipe

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4.1 from 12 reviews

A quick and flavorful Zucchini Stir-fry with Chicken dish that combines tender chicken strips and crisp-tender zucchini in a savory oyster sauce glaze. Perfect for a healthy weeknight meal, this stir-fry is prepared with simple ingredients and cooked in just 35 minutes, making it both delicious and convenient.

Ingredients

Chicken Marinade

  • 12 ounces boneless skinless chicken thighs or chicken breast, sliced into small strips
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil (vegetable or canola oil)
  • 1 teaspoon oyster sauce

Zucchini

  • 1 1/2 pounds zucchini, sliced in half lengthwise then sliced on a sharp angle into thin strips
  • 1 teaspoon salt

Sauce Mixture

  • 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

For Stir-frying

  • 2 tablespoons neutral oil (vegetable or canola oil)
  • 2 cloves garlic, chopped
  • 1 tablespoon Shaoxing wine

Instructions

  1. Marinate Chicken: In a small bowl, combine the sliced chicken, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon oyster sauce. Mix well until chicken is fully coated. Set aside at room temperature for 20-30 minutes to allow flavors to infuse.
  2. Prepare Zucchini: Place the zucchini slices in a large bowl and toss with 1 teaspoon salt. Let it stand for 20-30 minutes to draw out excess moisture, enhancing texture and flavor.
  3. Mix Sauce: In a liquid measuring cup or medium bowl, whisk together 1/2 cup water or chicken stock, 1 tablespoon oyster sauce, 2 teaspoons cornstarch, 1 teaspoon light soy sauce, 1/4 teaspoon sugar, 1/4 teaspoon ground white pepper, and 1/4 teaspoon sesame oil. Set aside.
  4. Drain Zucchini: Rinse the salted zucchini under cold water to remove excess salt, then gently squeeze out any remaining liquid. Set zucchini aside.
  5. Cook Chicken: Heat a wok over high heat until it just starts to smoke. Add 1 tablespoon oil, then add chicken strips in a single layer. Let sear undisturbed for 15-20 seconds, then stir-fry until chicken turns opaque and is cooked through. Transfer chicken to a plate and keep warm.
  6. Stir-fry Zucchini and Garlic: Add the remaining 1 tablespoon oil to the hot wok along with the chopped garlic. Stir-fry for 15 seconds until fragrant. Pour in Shaoxing wine to deglaze the wok, scraping up any browned bits. Immediately add the zucchini strips and stir-fry for 15 seconds until they begin to soften.
  7. Add Sauce and Thicken: Stir the prepared sauce mixture to re-incorporate the cornstarch, then add it to the wok. Bring the mixture to a simmer, allowing the sauce to thicken to a glossy, gravy-like consistency.
  8. Combine and Finish: Return the cooked chicken to the wok and stir-fry everything together for another 30 seconds to coat the chicken and zucchini evenly in the sauce. Ensure zucchini is crisp-tender. Serve hot immediately, ideally over steamed rice.

Notes

  • Marinating the chicken enhances tenderness and flavor; don't skip this step.
  • Salting zucchini before cooking removes excess moisture, preventing sogginess.
  • ShaoXing wine adds depth and helps deglaze the wok; if unavailable, dry sherry or mirin can be substituted.
  • Use a wok or large skillet for best stir-frying results and high heat cooking.
  • Adjust seasoning with light soy sauce or salt as needed, especially if using low sodium stock.

Find it online: https://recipefeastful.com/zucchini-stir-fry-with-chicken-recipe/