Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a family favorite!

Ingredients Nutrition

  • 1 whole boneless skinless chicken breast, cut into chunks
  • 1 lb zucchini, cut into bite sized strips
  • 1 egg white
  • 2 teaspoons cornstarch, separated
  • 12 teaspoon salt
  • 12 teaspoon sesame oil
  • 1 pinch ground pepper
  • 1 teaspoon sugar
  • 6 tablespoons oil
  • 14 cup chicken stock

Directions

  1. Beat egg white lightly in bowl. Add 1 tsp cornstarch, salt, sesame oil and dash pepper. Mix and add chicken. Marinate 30 minutes.
  2. Combine 1 teaspoons cornstarch with chicken stock, sugar and dash pepper, mix and set aside.
  3. Heat 2 Tbs. oil in wok. Add zucchini and stir-fry until tender-crisp, 3-5 minutes. Remove from wok and cover to keep warm. Add 1/4 cup oil to wok and heat. Add chicken and stir-fry until chicken is about done, 4-5 minutes. Return zucchini to wok. Stir chicken stock and add to wok, stir-frying until sauce thickens.
  4. Serve immediately with rice.

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