Description
A quick and healthy stir fry combining juicy chicken thighs with fresh zucchini for a flavorful, protein-rich meal. Perfect for busy weeknights or meal prepping, this dish is easy to customize and packed with savory umami flavors.
Ingredients
1 lb boneless chicken thighs (bite-sized pieces)
1 tsp cornstarch
¼ cup light soy sauce
1 tsp sesame oil
2 tsp sugar (or honey)
1 tbsp rice wine vinegar (optional)
1 medium zucchini (sliced into half-moons)
3 cloves garlic (smashed)
1 tbsp cooking oil
1 tbsp oyster sauce
Black pepper (optional)
Instructions
Mix chicken with soy sauce, cornstarch, sesame oil, sugar, and vinegar. Let sit for 30 minutes.
Heat oil in a wok or pan over medium-high heat. Add garlic and chicken (with marinade). Stir fry until chicken is mostly cooked, then set aside.
Add more oil if needed. Stir fry zucchini for 5 minutes until tender.
Return chicken to the pan. Add oyster sauce and pepper. Stir fry 2–3 minutes until everything is fully cooked and well-coated.
Serve hot with rice or noodles.
Notes
Swap zucchini for bell peppers or broccoli for variation.
Substitute rice wine vinegar with halal non-alcoholic vinegar or omit entirely.
- Prep Time: 30
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese