Description
Tender chicken strips sear to a golden brown and mingle with bright zucchini slices in a sizzling wok, all coated in an aromatic ginger-garlic soy sauce that wakes up every bite.
Ingredients
- 2 pieces chicken breast
- 2 medium zucchini
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Slice the chicken breast into thin strips and toss with cornstarch, half of the soy sauce, salt, and pepper. Set aside to marinate for 10 minutes.
- Trim the ends of the zucchini and cut into half-moon slices about 1/4 inch thick.
- Mince the garlic and grate the fresh ginger.
- Heat the vegetable oil in a large skillet or wok over medium-high heat and stir-fry the chicken strips until lightly browned and cooked through, about 5 minutes. Remove chicken and set aside.
- Add garlic and ginger to the same pan and cook for 30 seconds until fragrant.
- Add zucchini slices and stir-fry for 3 to 4 minutes until crisp-tender.
- Return the chicken to the pan, pour in the remaining soy sauce and sesame oil, then toss everything together for 1 to 2 minutes until well coated and heated through.
- Remove from heat and serve immediately.
Notes
- For extra flavor, garnish with sliced green onions or toasted sesame seeds.
- You can substitute chicken thighs for a richer taste and juicier texture.
- Adjust the amount of soy sauce and salt to suit your dietary preferences.
- This dish pairs well with steamed rice or rice noodles.