Chicken and Zucchini Stir-Fry

Instructions

1. Step 1

   Slice the chicken, zucchini, and bell pepper as directed. Prepare the garlic and ginger, keeping the raw chicken separate from the vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, chicken broth, rice vinegar, sesame oil, cornstarch, sugar, and black pepper until smooth.

   Ingredients used: 120.0 ml Chicken Broth, 12.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 45.0 ml Soy Sauce, 8.0 gr Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the wok over high heat and add 1 tbsp (15 ml) vegetable oil. Add the chicken in a single layer and stir-fry until browned and the thickest pieces reach 74°C, then transfer it to a clean plate.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Chicken Breast, 15.0 ml Vegetable Oil

   Cookware: Food Thermometer, plate, wok

4. Step 4

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) vegetable oil. Add the zucchini and bell pepper, then stir-fry until lightly browned but still crisp.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 15.0 ml Vegetable Oil, 500.0 gr Zucchini

   Cookware: wok

5. Step 5

   Add the garlic and ginger and stir-fry until fragrant.

   Ingredients used: 8.0 gr Garlic, 15.0 gr Ginger

   Cookware: wok

6. Step 6

   Re-whisk the prepared sauce and pour it into the wok. Return the chicken and any accumulated juices, then toss over high heat until the sauce bubbles and coats the chicken and vegetables.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, plate, whisk, wok