Chicken Zucchini Stir Fry
Ingredients:
1 lb chicken breast, thinly sliced
2 medium zucchinis, sliced into half-moons
1 red bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
2 tablespoons soy sauce (low sodium)
1 tablespoon oyster sauce (optional)
1 tablespoon hoisin sauce
1 tablespoon sesame oil (or vegetable oil)
1 tablespoon cornstarch
1/4 cup chicken broth or water
1 teaspoon ginger, minced or grated
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
Cooked rice, for serving
Sesame seeds and green onions, for garnish (optional)
Instructions:
1. Prepare the Chicken:
In a small bowl, mix the cornstarch and 2 tablespoons of water or chicken broth to make a slurry. Set aside.
Season the sliced chicken with salt and pepper. In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken slices and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
2. Stir Fry the Vegetables:
In the same pan, add a bit more oil if needed. Stir fry the onions, garlic, and ginger for 1-2 minutes until fragrant.
Add the zucchini and bell pepper, cooking for 4-5 minutes until the vegetables are slightly tender but still crisp. Season with red pepper flakes (if using) and a pinch of salt.
3. Combine the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and chicken broth. Pour this sauce mixture over the vegetables and stir to coat everything evenly.
4. Thicken the Sauce:
Add the cooked chicken back to the pan and stir to combine. Pour in the cornstarch slurry and cook for another 1-2 minutes, until the sauce thickens and everything is well coated.
5. Serve:
Serve the Chicken Zucchini Stir Fry over cooked rice, garnished with sesame seeds and green onions for extra flavor and texture.