Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar or honey
- 1 tablespoon rice vinegar
- 1 tablespoon cooking oil
- 1 tablespoon oyster sauce
- Black pepper to taste
Instructions
- Cut chicken into bite-sized pieces and marinate with cornstarch, soy sauce, sesame oil, sugar, and vinegar for 30 minutes.
- Heat oil in a wok over medium-high heat and sauté garlic until fragrant.
- Add chicken and cook until lightly browned, about 2–3 minutes.
- Remove chicken and set aside.
- Stir-fry zucchini for about 5 minutes until tender-crisp.
- Return chicken to pan and add oyster sauce and black pepper.
- Cook everything together for 2–3 minutes until fully combined and coated.
- Serve hot over rice or noodles.
Notes
- Do not overcook zucchini to keep texture.
- Chicken thighs give better flavor and juiciness.
- Adjust soy sauce and sugar for balance of saltiness and sweetness.
- Add chili flakes for extra spice if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian