Chicken Zucchini Stir-Fry
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 medium zucchinis, sliced into half-moons
1 red bell pepper, sliced (optional)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional)
3 tablespoons soy sauce
2 tablespoons oyster sauce (optional)
1 tablespoon hoisin sauce (optional, for sweetness)
1 tablespoon cornstarch
1/4 cup chicken broth or water
2 tablespoons vegetable oil (for stir-frying)
1 teaspoon sesame oil (optional, for flavor)
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
Cooked rice, for serving
Sesame seeds or green onions, for garnish (optional)
Instructions:
1. Prepare the Chicken:
In a bowl, toss the chicken strips with a pinch of salt, pepper, and cornstarch. Set aside for about 10 minutes.
2. Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, chicken broth (or water), and sesame oil. Set aside.
3. Stir-Fry the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook for 4-5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
4. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, ginger (if using), and red pepper flakes (if you like heat), and sauté for about 30 seconds until fragrant.
Add the zucchini and red bell pepper slices. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Combine Everything:
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies. Stir everything together, cooking for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
6. Serve:
Serve the stir-fry hot over cooked rice. Garnish with sesame seeds or sliced green onions if desired.