Stir-Fried Chicken with Zucchini (雞片炒翠玉瓜)
This dish combines tender slices of chicken with fresh, crisp zucchini in a light and flavorful stir-fry sauce. It's a healthy, quick, and delicious meal that's perfect for a weeknight dinner.
Ingredients
- 300 g chicken breast thinly sliced
- 2 medium zucchinis sliced into half-moons
- 2 tablespoons vegetable oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 teaspoon cornstarch dissolved in 2 tablespoons water optional, for thickening
- Green onions and sesame seeds for garnish
Instructions
Marinate the Chicken:
- In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, a pinch of salt and pepper, and 1 teaspoon cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Vegetables:
- Wash the zucchini and slice it into thin half-moons.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until it's nearly cooked through and slightly golden. Remove the chicken from the pan and set aside.
Stir-Fry Zucchini:
- In the same pan, add another tablespoon of oil.
- Add the minced garlic and ginger, and sauté until fragrant, about 30 seconds.
- Add the zucchini slices and stir-fry for about 3-4 minutes until just tender but still crisp.
Combine and Finish:
- Return the chicken to the pan with the zucchini.
- Add the remaining tablespoon of soy sauce, oyster sauce, and sesame oil. Stir well to combine all ingredients.
- If a thicker sauce is desired, add the cornstarch mixture and stir until the sauce thickens slightly.
Garnish and Serve:
- Taste and adjust seasoning with salt and pepper if necessary.
- Garnish with chopped green onions and a sprinkle of sesame seeds.
- Serve hot with steamed rice or noodles.
