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Overhead shot of chicken and zucchini stir fry with garlic and soy sauce glaze.

Chicken Zucchini Stir Fry

Chicken and zucchini stir fry with soy, oyster sauce, and garlic. Quick 40-minute meal served over rice or noodles.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 290
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Marinate Chicken Chunks:

    Slice chicken into bite-sized chunks. Marinate with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar for at least 30 minutes.

  2. Sear Aromatic Chicken:

    In a wok over medium-high heat, warm the oil. Fry smashed garlic until aromatic, then toss in the marinated chicken and sear for roughly 2 minutes.

  3. Stir-Fry Zucchini:

    Take the chicken out of the wok. Put in sliced zucchini and stir-fry for 5 minutes until softened.

  4. Combine with Oyster Sauce:

    Return chicken to the wok with zucchini. Mix in oyster sauce and pepper if using, and stir-fry another 2-3 minutes until everything is cooked through.

  5. Serve Over Rice:

    Present hot atop rice or noodles.