Chicken Zucchini Stir Fry (Print)
Juicy chicken and zucchini stir-fried in a savory, garlicky sauce—quick, easy, and perfect for rice or noodles.
# Ingredients:
→ Chicken and Marinade
01 -
450 g boneless chicken thighs, cut into bite-sized pieces
02 -
1 teaspoon cornstarch
03 -
60 ml light soy sauce
04 -
1 teaspoon sesame oil
05 -
2 teaspoons sugar or honey
06 -
1 tablespoon rice wine vinegar (optional)
→ Stir Fry
07 -
3 garlic cloves, smashed
08 -
1 tablespoon neutral cooking oil, plus more as needed
09 -
1 medium zucchini, halved lengthwise and sliced
10 -
1 tablespoon oyster sauce
11 -
Freshly ground black pepper, to taste (optional)
# Steps:
01 -
Place chicken thigh pieces in a mixing bowl. Add cornstarch, light soy sauce, sesame oil, sugar or honey, and rice wine vinegar. Combine thoroughly and let marinate for 30 minutes.
02 -
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat until shimmering.
03 -
Add smashed garlic cloves and marinated chicken along with all marinade. Stir fry for approximately 2 minutes until chicken turns opaque. Remove chicken and garlic to a plate, reserving as much sauce as possible in the pan.
04 -
If the pan is dry, add a little more oil. Add sliced zucchini and stir fry for about 5 minutes until it just begins to soften.
05 -
Return chicken and garlic to the pan. Add oyster sauce and sprinkle with ground black pepper if desired. Stir fry together for an additional 2–3 minutes until chicken is thoroughly cooked and zucchini is tender.
06 -
Remove from heat. Serve hot, optionally alongside steamed white rice or noodles.
# Notes:
01 -
Allowing the chicken to marinate enhances flavor and tenderness; do not skip the resting time.
02 -
Portion nutritional values are based on approximate consumption; adjust according to actual ingredient use and brands.