Asian Chicken With Zucchini
From BuonAppetito 8 years ago
- 20 Min to make
- Serves 8 To 10
"This is a recipe you can substitute with other ingredients. Instead of zucchini you can use snow peas, broccoli, green beans or mushrooms. You can use beef instead of chicken that's the fun of with Asian foods. Read more I highly recommend to start use the chicken thighs because of the texture of the meat and it doesn't dry out easily like the breast. You will find it is a little more work trimming and dicing but the finished result is well worth the extra labor." See less
Ingredients
- 4 chicken thighs skinless boneless shopping list
- All purpose flour shopping list
- 2 Tbsp Olive oil shopping list
- 2 Tbsp unsalted butter shopping list
- 1/2 Large onion sliced shopping list
- 2 Garlic cloves minced shopping list
- An equal amount of ginger as garlic shopping list
- 1 Cup diced zucchini or Asian cucumber shopping list
- 1 Tbsp rice vinegar shopping list
- 1 Tbsp Oyster sauce shopping list
- 1 Tbsp Hot bean sauce shopping list
- 1 Tbsp Soy sauce shopping list
- 1 Tbsp brown sugar shopping list
- About 1/4 or so of cup chicken broth or stock shopping list
- Salt and fresh black pepper to flavor shopping list
- Chopped scallions for garnish shopping list
How to make it
- Trim as much of the fat from the chicken as you can and cut it into bite size pieces. Put the diced chicken into a bowl and add salt and pepper to flavor. Add flour to a bowl dredge the chicken to get a coating of the flour.
- On a high flame heat a wok or if no wok a large skillet with oil and butter. When hot add the coated chicken reduce the heat medium high and constantly mix to cook all the chicken evenly. After all the chicken is cooked lower the flame to low remove the chicken and set it aside for later. After removing the chicken to a bowl drain as much of the liquid at the bottom of the bowl back to the wok or skillet. If need add more oil to the wok.
- Add the onions and zucchini. When they get hot add a touch of salt and pepper to the onions and zucchini. You should continually stir. Allow them to saute until the onions become translucent and the zucchini softens and picks up color. Add the garlic and ginger saute another minute while stirring.
- Add the vinegar and de glaze the pot when the vinegar cooks off. Mix well then add the soy sauce, hot bean. and oyster sauce. Bring to a brisk simmer add the brown sugar mix well and add the broth. Bring back to a simmer return the chicken to the pot raise the flame simmer until hot. Place into a deep serving bowl garnish with scallions and serve over white rice.
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The Rating
Reviewed by 1 people-
Delicious! I've never had zucchini in a stir-fry before and we loved it! I used 1lb of chicken tenders which would be approx 6-8 boneless thighs. So I doubled the zucchini and sauce. It fed the four of us with one portion leftover, so I think the ser...more
Cosmicmother
in Western loved it
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