Chicken with Zucchini

Zucchinis are nutritious and easy to incorporate into many dishes. However my favourite is zucchini with chicken. This is the original recipe that I have modified in my previous post. If you remember I used cucumber instead of zucchini when I was unable to find this vegetable. Luckily now, I think they are in season as I see many of them in the grocery. So, here is my recipe:

Ingredients:

½ kg. Chicken breast fillet (cut into big strips)

1 tsp. Cornstarch (for coating the chicken)

½ kg Zucchini (cut into strips of almost similar size with the chicken fillets)

5 cloves Garlic (minced0

1 pc. Onion, medium, thinly sliced

1 pc. Ginger, fresh, thin slice

¼ tsp. Freshly ground black pepper

1 tbsp. Cornstarch

½ tsp. Sesame oil

1 tbsp. Oyster sauce

½ tsp. Iodized salt

½ cup Water (for suspending the starch)

½ cup Water

2 tbsp Safflower oil

1 tbsp. Mirin wine

Cooking Instruction:

In a bowl, mix the chicken and the cornstarch. Heat oil in a Teflon coated pan and fry the chicken to brown all sides. Set aside the chicken on paper towels to reduce excess fat.

In the oil remaining in the pan, sauté the garlic, onion and ginger until the garlic turns golden brown and the onion starts to caramelize. Toss in the zucchini and chicken. Add the mirin wine, black pepper, and salt. Mix and cook for about two minutes covered. Add water and continue to cook covered for about 5 minutes.

In a bowl, mix the cornstarch, water, oyster sauce, and sesame oil. Pour on the cooking mixture and mix well. Continue cooking until the cornstarch is cooked and serve immediately with plain steamed buns, with steamed rice, or with fried rice.