Description
Chicken and Zucchini Stir Fry
Ingredients
1 lb (450g) chicken breast, cut into bite-sized pieces
2 medium zucchinis, chopped into half-moons
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water (slurry)
2 tbsp vegetable oil
3 cloves garlic, minced
1/2 tsp grated ginger
1/4 tsp red chili flakes (optional)
Sliced green onions for garnish
Directions
Cook the chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until fully cooked and golden. Remove and set aside.
Sauté the veggies: Add another 1 tbsp vegetable oil to the same pan. Toss in the zucchini and cook for 2-3 minutes until slightly tender but still crisp.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and the cornstarch slurry.
Combine and simmer: Add the cooked chicken back to the pan along with minced garlic, grated ginger, and red chili flakes (if using). Pour the sauce over and stir well to coat. Cook for 2-3 minutes until the sauce thickens and everything is heated through.
Garnish and serve: Remove from heat, garnish with sliced green onions, and serve over steamed rice or noodles.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are prepped before heating your wok, as stir-frying is fast. Cut the chicken into uniform pieces for even cooking. When heating the oil, wait until it shimmers before adding the chicken to get a good sear. After removing the chicken, increase the heat slightly before adding the zucchini to achieve a quick, crisp-tender sauté. When adding the sauce, pour it around the sides of the hot wok so it immediately begins to thicken upon contact. Stir constantly for the final 2-3 minutes to create a glossy, well-adhered coating.
Serving Suggestions
This versatile stir-fry pairs beautifully with several bases and sides. For a classic presentation, serve it over steamed jasmine or brown rice. It’s also excellent with lo mein noodles or cauliflower rice for a low-carb option. Consider adding a side of quick-pickled cucumbers or a simple cucumber salad to cut through the rich sauce. For extra crunch and freshness, top with additional green onions, toasted sesame seeds, or chopped roasted peanuts.
How-to Summary
In summary, this dish comes together in three key stages: 1) Cook the chicken pieces until golden and set aside. 2) Sauté the zucchini in the same pan until crisp-tender. 3) Return the chicken to the pan, add aromatics (garlic, ginger, chili), pour in the pre-mixed sauce, and simmer until thickened. Garnish and serve immediately over your chosen base.
Frequently Asked Questions
Can I use a different protein? Absolutely. Thinly sliced beef, shrimp, tofu, or even chickpeas are excellent substitutes. Adjust cooking time accordingly.
My zucchini turned out soggy. What happened? This is usually due to overcrowding the pan or cooking over too low heat. Cook the zucchini in a single layer over high heat for the brief time specified.
Is there a substitute for oyster sauce? Yes, for a vegetarian version, use more hoisin sauce or a dedicated vegetarian stir-fry sauce. For a gluten-free version, ensure all sauces (soy, oyster, hoisin) are certified GF.
Can I make this ahead of time? You can prep the ingredients and mix the sauce a day ahead, but for best texture, stir-fry just before serving.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
Common Mistakes to Avoid
- Not Prepping Everything First: Have all ingredients chopped and sauces mixed before you turn on the heat.
- Overcooking the Zucchini: It should be tender-crisp, not mushy. It will continue to soften slightly in the sauce.
- Adding Garlic and Ginger Too Early: Adding them with the sauce prevents them from burning and becoming bitter.
- Using a Cold Pan or Crowding: This steams the food instead of frying it. Work in batches if necessary.
- Forgetting the Cornstarch Slurry: This is crucial for a glossy, restaurant-style sauce that clings to the ingredients.
Conclusion
This Chicken and Zucchini Stir Fry is the ideal solution for a nutritious, flavorful, and quick weeknight dinner. Mastering the simple technique of high-heat cooking and sauce thickening transforms basic ingredients into an impressive meal. Its flexibility with proteins and vegetables makes it a reliable recipe to keep in your regular rotation. By following the detailed steps and avoiding common pitfalls, you can consistently create a satisfying dish that rivals your favorite takeout.