Chicken and Zucchini Stir-Fry with Peanuts | Kenji's Cooking Show

By J. Kenji López-Alt · 25 min

Ingredients

Instructions

1. Mix the chicken with the salt, sugar, light soy sauce, Shaoxing wine, sesame oil and cornstarch. Let it sit at least 15 minutes and up to overnight, refrigerated if longer.
2. Mix the sauce ingredients in one small bowl and the cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) in another.
3. Heat 1 tablespoon oil in a wok over high heat until lightly smoking. Add the zucchini and stir-fry about 1 minute, until charred in spots but still crisp. Transfer to a bowl.
4. Add another tablespoon of oil to the wok over high heat until smoking. Add the chicken and stir-fry about 1 minute until mostly cooked through. Push it to the sides, add the last tablespoon of oil to the center, then stir-fry the garlic and ginger in it about 10 seconds until fragrant and toss with the chicken.
5. Add the scallions and peanuts, then return the zucchini to the wok.
6. Pour the sauce around the edges of the wok and stir-fry about 1 minute until nearly dry. Stir the slurry and add it a teaspoon at a time until the sauce just coats the ingredients; you may not need it all. Serve immediately.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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