CHICKEN AND ZUCCHINI STIR FRY – Chicken, with zucchini and peanuts, pan fried in a thickened garlic and soy sauce base. Serve it over rice or rice noodles for an easy and appetizing weeknight meal.
Chicken and Zucchini Stir Fry has been in my recipe collection for very long time, and it’s still in fairly frequent rotation. What I love most about it is that it’s a meal all wrapped up into one dish.
For a simple weeknight meal, I don’t think side dishes are completely necessary. However, if you’re wanting to stretch the meal to feed a crowd, you can certainly add some dishes. I would recommend mini egg rolls, edamame, potstickers, or wontons.
If you’re serving the chicken and zucchini over rice noodles, like I did, make sure to follow the package directions carefully. Rice noodles can easily stick together.
Once you drain the noodles, rinse them with cold water, drain again, add a little oil, and toss to combine. That should help to keep the noodles from sticking together in one big starchy mess.
This recipe calls for peanuts. If you’re not a peanut fan, or you’re serving someone with an allergy, you can substitute the peanuts with cashews.
Store leftovers in an airtight container in the fridge for 3-4 days.
Looking for more dishes served over rice? Try my Sweet and Sour Meatballs or Bacon-Wrapped Teriyaki Chicken Skewers.
Here’s what you need to make Chicken and Zucchini Stir Fry…
- Chicken
- Zucchini
- Peanuts
- White cooking wine
- Soy sauce
- Salt
- Pepper
- Cornstarch
- Vegetable oil
- Minced garlic
- Sesame oil
- Water
- Granulated sugar
- Rice vinegar
- Crushed red pepper flakes
Chicken and Zucchini Stir Fry
CHICKEN AND ZUCCHINI STIR FRY - Chicken, with zucchini and peanuts, pan fried in a thickened garlic and soy sauce base. Serve it over rice or rice noodles for an easy and appetizing weeknight meal.
Ingredients
Step 1
- 1 pound uncooked chicken, cut into bite-sized pieces
- 1 tablespoon white cooking wine
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons cornstarch
- 4 tablespoons vegetable oil, divided
Step 2
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- 1-2 medium zucchini, quartered and sliced
- 3/4 cup peanuts
Step 3
- 5 tablespoons soy sauce
- 5 tablespoons water
- 1 tablespoon granulated sugar
- 1 tablespoon white cooking wine
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- Crushed red pepper flakes, to taste
Instructions
- In a medium bowl, add the cut chicken, add 1 tablespoon of the vegetable oil. Stir to combine and set aside.
- In a small bowl, add the cooking wine, soy sauce, salt, pepper, and cornstarch from the "Step 1" ingredients. Whisk to combine, add to the bowl with the chicken. Stir until evenly coated.
- Heat the remaining 3 tablespoons of vegetable oil in a large wok set to medium. Add the chicken, cook until medium well, and move to the sides of the pan.
- Add the minced garlic and sesame oil. Cook until fragrant, about 1 minute.
- Add the zucchini and peanuts, stir to combine.
- In a medium bowl, add the soy sauce, water, sugar, cooking wine, vinegar, and cornstarch from the "Step 3" ingredients. Whisk to combine.
- Add soy sauce mixture to the wok, stir to combine. Cover and cook until steamy and the sauce begins to thicken, 3-5 minutes.
- Serve over rice or rice noodles, top with crushed red pepper flakes as desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 411Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 71mgSodium: 1184mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 25g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Chinese Cooking Made Easy
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