Ingredients
Main Ingredients
- 1 lb boneless chicken thigh Can substitute with chicken breast.
- 1 teaspoon cornstarch
- ¼ cup light soy sauce Use gluten-free option for gluten-free dish.
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice wine vinegar (optional) Optional for added flavor.
- 3 cloves garlic (smashed)
- 1 tablespoon cooking oil For sautéing.
- 1 medium zucchini Fresh is preferred.
- 1 tablespoon oyster sauce
- Ground black pepper (optional) For seasoning.
Method
Preparation
- Start by cutting the chicken into small pieces.
- In a bowl, whisk together soy sauce, sesame oil, cornstarch, sugar (or honey), and a splash of rice wine vinegar.
- Add the chicken to the bowl and stir until it’s evenly coated. Let it rest to absorb the flavors.
Cooking
- Heat a wok or skillet on medium-high heat, then drizzle in the cooking oil.
- Add the smashed garlic and sauté until it smells wonderful.
- Add the marinated chicken and all the marinade to the pan. Stir fry for a few minutes until the chicken turns opaque and starts to brown. Remove the chicken from the pan but keep the sauce in it.
- If the pan seems dry, add more oil and toss in the sliced zucchini. Stir frequently until it’s tender but still has a nice crunch.
- Once the zucchini is almost done, add the chicken back into the pan along with the oyster sauce. Sprinkle freshly ground black pepper on top and toss everything together.
- Cook for a couple more minutes until the chicken is fully cooked and the sauce clings to everything. It’s ready to serve!
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 4g
Notes
Best served hot, over rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated on the stove or in the microwave.
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