Description
A quick and flavorful Chicken Zucchini Stir Fry that combines tender chicken thighs with fresh zucchini, tossed in a savory soy-based marinade and stir-fried to perfection. This easy-to-make dish is perfect for a healthy weeknight dinner, offering a balanced blend of protein and vegetables with an appetizing Asian-inspired sauce.
Ingredients
Scale
Marinade
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar or honey
- 1 tablespoon apple cider vinegar
Stir Fry
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, smashed
- 1 tablespoon cooking oil (vegetable or canola oil recommended)
- 1 medium zucchini, cut in half lengthwise and then sliced
- 1 tablespoon oyster sauce
- Ground black pepper (optional, to taste)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together cornstarch, light soy sauce, sesame oil, sugar (or honey), and apple cider vinegar until well combined. Add the bite-sized chicken pieces to the marinade, mixing thoroughly to coat all pieces evenly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Heat the Pan: Place a large pan or wok over medium-high heat and add 1 tablespoon of cooking oil. Allow the oil to heat until shimmering but not smoking.
- Cook Garlic and Chicken: Add the smashed garlic cloves to the hot oil, stirring briefly to release their aroma. Then add the marinated chicken pieces into the pan. Stir fry the chicken for about 2 minutes, stirring constantly until the chicken changes from translucent to a cooked appearance on the outside but not fully cooked through.
- Remove Chicken: Using a slotted spoon or spatula, remove the chicken pieces from the pan and set them aside on a plate, leaving the flavorful sauce and garlic in the pan.
- Cook Zucchini: Add the sliced zucchini to the same pan and stir fry for approximately 5 minutes. Cook until the zucchini becomes tender yet still slightly crisp, stirring frequently to prevent sticking or uneven cooking.
- Combine and Finish: Return the chicken to the pan with the zucchini. Add 1 tablespoon oyster sauce and ground black pepper if desired. Stir everything together thoroughly and continue cooking for another 2 to 3 minutes, ensuring the chicken is fully cooked through and flavors meld.
- Serve: Remove from heat and serve the Chicken Zucchini Stir Fry hot, ideally over steamed rice or noodles for a complete meal. Enjoy the fresh, savory flavors directly from the pan.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) can enhance the flavor and tenderness.
- For a spicier version, add sliced chili peppers or a dash of chili oil during stir frying.
- Use firm, fresh zucchini to avoid a mushy texture.
- This dish pairs well with jasmine rice or rice noodles.
- Adjust oyster sauce quantity for saltiness to your preference.
- If preferred, substitute chicken thighs with chicken breast, noting that thighs yield a juicier result.
