CHICKEN & ZUCCHINI STIR-FRY

Zucchini is a delicious vegetable but pretty tricky to stir-fry, as it can go mushy super quickly. Today I share a recipe that deals with this problem and results in a nice one-pot meal, flavorful and easy to put together. Just keep in mind you’ll need 30 minutes to draw the juices out of the zucchini slices, which is about the same time the chicken will need to marinate. Perfect timing!

ORIENTAL-STYLE CHICKEN AND ZUCCHINI STIR-FRY
(from the Bewitching Kitchen)

3 medium zucchini, thinly sliced
2 teaspoons salt
3 boneless, skinless chicken breasts, cut in 1/2 inch pieces

to marinate the meat:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons baking soda
1 teaspoon cornstarch

for stir-fry:
2 tablespoons peanut oil
1 bell pepper, sliced thin
1/2 Serrano pepper, finely minced
1/2 cup water
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tsp sesame oil
2 tsp cornstarch
salt to taste
roasted peanuts, about 1/3 cup
fresh cilantro leaves to serve

Prepare the zucchini by adding it to a large bowl and sprinkling the salt all over. Leave it at room temperature for 30 minutes. Rinse briefly to remove the salt, dry the slices over paper towel. They are now ready to use.

Marinate the chicken by mixing sherry, soy sauce, cornstarch and baking soda in a small bowl, and adding to the meat. Leave it for 30 minutes at room temperature.

Make the finishing sauce by mixing water, hoisin, soy, sesame oil and cornstarch. Reserve.

Heat the oil on a wok, add the chicken pieces and fry until golden brown on all sides. Remove to a bowl, add more oil if needed, sauté the bell pepper and Serrano pepper for a couple of minutes, seasoning lightly with salt. Increase the heat to high, add the zucchini slices, move them around for 10 seconds or so, add the chicken back, stir fry everything together for a minute. Add the finishing sauce, and heat it all together until it thickens slightly. Add peanuts, cilantro, and serve over steamed white rice.

ENJOY!

to print the recipe, click here

Comments: I really like the fact that marinating the meat and prepping the zucchini takes the same amount of time. Once that is out of the way, dinner will be ready in minutes, and all textures will be perfect. The zucchini cooks so quickly that you can also add it together with the finishing sauce and just heat it for a few minutes until it all thickens, making it even simpler. If you like more heat, add Sriracha or any other type of chili oil. Of course, for most people garlic and onion sauté with the bell peppers will be great too. As I always say, your kitchen, your rules… But definitely give this a try, you will not look at zucchini stir-fry the same way…

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2 thoughts on “CHICKEN & ZUCCHINI STIR-FRY

  1. Love chicken and zucchini in my frequent stirfries but have been lazier and not pre-prepared the vegetable . . . yes, onion and garlic usually play a part ! Have not had problems with ‘mushiness’ perhaps because I barely cook the vegetable ! Shall try your way next time around . . . thanks !!

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  2. Pingback: CHICKEN & ZUCCHINI STIR-FRY — Bewitching Kitchen | My Meals are on Wheels

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