Chicken And Zucchini Stir-fry
Published
Chicken and zucchini stir-fry with tender marinated chicken thigh, lightly blanched zucchini, plenty of garlic, ginger and spring onion. The chicken is browned separately before everything is tossed together at the end, keeping the flavours distinct and the zucchini tender.
- Cooking Time: About 30 minutes
- Serves: 2
Ingredients
- 250 g chicken thigh, diced small
- 1 zucchini, diced small
- 4 cloves garlic, finely diced
- 2–3 slices ginger
- 2 thick bottom stems of spring onion, cut into about 5 cm lengths and split in half
- Peanut oil, for frying
For the chicken marinade:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp of cornflour
- 3 tsp huangjiu
- White pepper, to taste
- 1 tsp sesame oil
Directions
- Place the diced chicken thigh in a bowl. Add the soy sauce, oyster sauce, huangjiu, white pepper, ginger slices and spring onion.
- Mix well and marinate for 15 minutes.
- Bring a pot of water to the boil. Add the diced zucchini and blanch for about 2 minutes, then drain well.
- Heat a little peanut oil in a wok or frying pan over medium-high heat.
- Add the finely diced garlic and fry briefly until fragrant, being careful not to burn it.
- Add the blanched zucchini and stir-fry with the garlic. Remove the zucchini and garlic from the pan and set aside.
- Add a little more peanut oil to the pan if needed.
- Add the marinated chicken and cook until cooked through and golden brown on the outside.
- Return the zucchini and garlic to the pan.
- Stir-fry everything together for about 30 seconds, just long enough to combine and heat through.
- Serve immediately with rice.