S1Ep4-Chinese Stir-Fry Chicken with Zucchini 西葫芦 炒雞丁

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, and tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more common alternative.

Cut chicken thigh meat into small chunks, cutting it into thirds and then fourths.

Use a separate cutting board for raw meat for easier cleanup.

Marinate the chicken with sesame oil, soy sauce, and Shing wine for 15-20 minutes.

Crush and mince the peeled ginger.

Cut zucchini by removing the stems and ends, then slice each zucchini in half and cut into half rounds.

Preheat a pan on medium-high heat until it's smoking.

Swirl in oil to coat the pan.

Add the marinated chicken to the pan and cook until it's about 80% done, then remove it from the pan.

Add more oil to the pan, then add minced garlic and cook until fragrant.

Add the zucchini and season with a little seasoning mix, then swirl in some Shing wine and cover for about 1 minute.

Turn the heat back up to high, add the chicken back to the pan, and add a dash of chicken broth.

Let it heat up and add oyster sauce, then bring it to a boil and taste.

Add a cornstarch slurry to thicken the sauce, then pour it over the stir-fry and mix well.

Turn off the heat and optionally add chili flakes for spice before plating.

Serve with a bowl of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens