Cherry & Dennis Recipes
Stir-fried Chicken Fillet with Zucchini
翠玉瓜炒雞柳
Recipe overview
Stir-fried Chicken Fillet with Zucchini is a quick home-style dish that suits everyday Hong Kong family dinners. Chicken fillet is tender, and zucchini has a mild sweet taste, making it easy for children and elderly family members to eat. The key is to marinate the chicken first and stir-fry it separately until just cooked. The zucchini should not be cooked for too long, so it keeps a slightly crisp texture. The seasoning does not need to be heavy, and the dish goes well with plain rice while helping helpers learn basic stir-fry skills.
01
Ingredients
Main Ingredients
- 350g chicken fillet
- 2 zucchini
- 1/2 carrot
- 2 cloves garlic
- 2 slices ginger
- 2 tablespoons cooking oil
Seasoning
- 1 tablespoon light soy sauce Chicken marinade:
- 1 teaspoon oyster sauce Chicken marinade:
- 1/4 teaspoon sugar Chicken marinade:
- a little white pepper Chicken marinade:
- 1 teaspoon cornstarch mixed with 2 tablespoons water Cornstarch slurry:
- 1 teaspoon cooking oil Chicken marinade:
- 1 teaspoon light soy sauce Stir-fry sauce:
- 1 tablespoon oyster sauce Stir-fry sauce:
- 2 tablespoons water Stir-fry sauce:
- 1/4 teaspoon sugar Stir-fry sauce:
- 1 teaspoon cornstarch Chicken marinade:
02
Tools
- Chopping board
- Kitchen knife
- Large bowl
- Small bowls
- Tablespoon
- Teaspoon
- Chopsticks
- Nonstick wok or home wok
- Wok spatula
- Serving plate
03
Steps
Step 1
Prepare the ingredients
Prepare the chicken fillet, zucchini, carrot, garlic, ginger, and all seasonings first. This dish cooks quickly, so cut everything before turning on the heat.
Step 2
Cut the chicken fillet
Cut the chicken fillet into thick strips of similar size. Do not cut them too small, or they will dry out easily.
Step 3
Marinate the chicken
Add light soy sauce, oyster sauce, sugar, white pepper, and cornstarch to the chicken. Mix well, then add a little cooking oil and marinate for 10 minutes. Cornstarch helps keep the chicken tender.
Step 4
Cut the zucchini
Wash the zucchini, trim both ends, and cut it into half-moon slices. Keep the thickness even and not too thin, or it will become too soft after stir-frying.
Step 5
Cut the carrot and aromatics
Slice the carrot thinly, chop the garlic, and cut the ginger into fine strips. The carrot mainly adds colour and a little sweetness.
Step 6
Prepare the seasoning sauce
In a small bowl, mix light soy sauce, oyster sauce, water, and sugar. Prepare the cornstarch slurry separately and add it only at the end.
Step 7
Stir-fry the chicken first
Heat the wok and add oil. Add the chicken and stir-fry over medium-high heat until the surface turns white and it is about 80% cooked. Remove it first so it does not become tough.
Step 8
Fry garlic and ginger
In the same wok, add a little oil if it is too dry. Add the garlic and ginger and fry until fragrant. Do not use heat that is too high, or the garlic may burn.
Step 9
Stir-fry carrot and zucchini
Add the carrot slices and stir-fry for about 30 seconds, then add the zucchini and stir-fry for 1-2 minutes. The zucchini should change colour slightly but still keep its shape.
Step 10
Return the chicken to the wok
Put the chicken back into the wok and mix it with the zucchini. Make sure the chicken strips are separated and not stuck together.
Step 11
Add seasoning sauce
Pour in the prepared seasoning sauce and stir-fry quickly so the chicken and zucchini are evenly coated. Taste first, then add only a little soy sauce if needed.
Step 12
Thicken the sauce and serve
Slowly add the cornstarch slurry while stirring, just until the sauce lightly coats the ingredients. Do not make it too dry. Serve hot.
Common mistakes
- Cutting the chicken too small or cooking it too long makes it dry and tough.
- Forgetting cornstarch in the marinade makes the chicken less tender.
- Cutting the zucchini too thin makes it soft and watery after stir-frying.
- Not removing the chicken first and cooking it with zucchini for too long can overcook it.
- Using heat that is too high for garlic can burn it and make the dish bitter.
- Adding too much cornstarch slurry at once makes the sauce too thick and unnatural.
- Seasoning too heavily covers the natural sweetness of the zucchini.
Tips
The most important point is to handle the chicken and zucchini separately. Stir-fry the chicken until about 80% cooked first, then return it to the wok later so it stays tender. Do not cook the zucchini until too soft; a little crispness tastes better. For the first time, keep the seasoning light and ask Ma'am or Sir to taste at the end. If there are children at home, cut the chicken strips shorter for easier eating.
