Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice apple vinegar (optional)
- 1 tablespoon cooking oil
- 1 tablespoon oyster sauce
- Ground black pepper (optional)
Instructions
- Cut the chicken into bite-sized pieces and place in a bowl.
- Marinate the chicken with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar for at least 30 minutes.
- Slice the zucchini into thin rounds and smash the garlic cloves.
- Heat cooking oil in a wok or large skillet over medium-high heat.
- Sauté the smashed garlic until fragrant, then add the marinated chicken and cook for about 2 minutes.
- Remove the chicken from the pan and set aside temporarily.
- Add the sliced zucchini to the skillet and stir-fry for about 5 minutes until tender but still slightly crisp.
- Return the chicken to the skillet with the zucchini.
- Add oyster sauce and ground black pepper if desired, then stir-fry everything together for another 2-3 minutes until fully cooked.
- Serve hot over rice or noodles.
Notes
- Do not overcook the zucchini to keep it slightly crisp and fresh.
- Chicken thighs stay juicy and tender, but chicken breast may also be used.
- For extra spice, add chili flakes or sliced fresh chili peppers.
- This stir fry pairs well with steamed rice, noodles, or lettuce wraps.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 290
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg