9/13/23, 1:33 PM Zucchini Stir-fry with Chicken - The Woks of Life

Zucchini Stir-fry with Chicken

This zucchini stir-fry recipe with chicken is a full, balanced meal in one
pan, and we have a tip for keeping the zucchini crisp-tender!

Prep Time Cook Time Total Time

30 mins 5 mins 35 mins

Course: Chicken, Vegetables Cuisine: Chinese Servings: 4

5 from 18 votes
Calories: 221kcal Author: Sarah

Ingredients
For the chicken & marinade:
12 ounces boneless skinless chicken thighs (or chicken breast; sliced into small strips)
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oil (any neutral oil, such as vegetable or canola oil)
1 teaspoon oyster sauce

For the rest of the dish:

1 1/2 pounds zucchini (sliced in half lengthwise, then sliced on a sharp angle into thin strips)
1 teaspoon salt
1/2 cup water (or low sodium chicken stock)
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon sesame oil
2 tablespoons oil (any neutral oil, such as vegetable or canola oil)
2 cloves garlic (chopped)
1 tablespoon Shaoxing wine

Instructions
1. In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the
chicken has absorbed all the marinade ingredients. Set aside to marinate at room
temperature for about 20-30 minutes.
2. Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.
3. Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the
water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and
sesame oil.
4. Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the
zucchini, and set it aside.

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9/13/23, 1:33 PM Zucchini Stir-fry with Chicken - The Woks of Life

5. Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add
1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-
20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a
plate/bowl and set aside.
6. To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds,
and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15
seconds.
7. Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and
bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.
8. Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be
coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve
immediately over steamed rice!

Nutrition
Calories: 221kcal | Carbohydrates: 8g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated
Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 81mg | Sodium: 920mg |
Potassium: 666mg | Fiber: 2g | Sugar: 5g | Vitamin A: 361IU | Vitamin C: 31mg | Calcium: 42mg | Iron:
1mg

Zucchini Stir-fry with Chicken by The Woks of Life. Recipe URL: https://thewoksoflife.com/zucchini-stir-fry-chicken/

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