Ingredients
Scale
- ½ lb skinless, boneless chicken breast or thighs
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oil
- Salt and ground pepper (black/white, to taste)
- ½ medium zucchini
- ½ red bell pepper
- 5–6 dried red chilies
- 2 green onions
- 3–4 garlic cloves
- ½ inch ginger
- 2 ½ tablespoons oil (for stir frying)
- 1 teaspoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons chicken stock (or water)
- ½ teaspoon toasted sesame oil
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, combine chicken with cornstarch, light soy sauce, oil, salt, and pepper. Marinate for 10 minutes.
- Heat a wok over medium-high heat and add 2 ½ tablespoons of oil.
- Stir-fry the marinated chicken for 5-7 minutes until cooked through; remove from the wok.
- Stir-fry zucchini, red bell pepper, dried chilies, garlic, and ginger for 3-5 minutes until crisp-tender.
- Return chicken to the wok and add the sauce mixture; cook until thickened.
- Garnish with peanuts and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Feel free to adjust the spice level by varying the amount of dried chilies used. Add more vegetables like bell peppers or snap peas according to your preference.