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Stir-Fried Chicken and Zucchini

Stir-Fried Chicken and Zucchini in Ginger Sauce


We find that a large nonstick skillet is better suited to stir-frying on a conventional home stove than a wok. With a horizontal heat source, a horizontal, not rounded, pan works best. To prepare chicken for a stir-fry, separate the tenderloins from partially frozen breasts, slice the breasts into 1/2-inch-wide strips that are 11/2 to 2 inches long, then slice the tenderloins on the diagonal to produce pieces about the same size as the strips of breast meat.


Recipe Link: Serves 4

List of Ingredients






3/4 pound boneless, skinless chicken breast, cut into
bite-sized uniform pieces
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Ginger Sauce
2 1/2 tablespoons peanut or vegetable oil
2 medium carrots, peeled and cut into julienne
1 medium red bell pepper, stemmed, seeded, and
cut into 3-by-1/2-inch strips
1 medium zucchini, halved lengthwise and cut
crosswise into 1/2-inch-thick half circles
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot



Recipe



1. Toss chicken with soy sauce and sherry in medium bowl; set aside and toss once or twice as you work on rest of recipe. Prepare sauce and vegetables; set aside.
2. Heat 12- or 14-inch nonstick skillet over high heat for 3 to 4 minutes. Add 1 tablespoon oil and swirl so that it evenly coats bottom of pan. Heat oil until it just starts to shimmer and smoke.

3. Drain chicken and add to pan. Stir-fry until seared and about three-quarters cooked, 2 1/2 to 3 minutes. Scrape cooked chicken and all liquid into bowl. Cover and keep warm.
4. Let pan come back up to temperature, 1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When oil just starts to smoke, add carrots and cook 1 minute. Drizzle with 1 teaspoon oil, then add red pepper and cook 30 to 60 seconds. Drizzle with 1 teaspoon oil, then add zucchini and cook 15 to 30 seconds.
5. Clear center of pan and add scallions, garlic, and ginger. Drizzle with 1/2 teaspoon oil. Mash scallions, garlic, and ginger into pan with back of spatula. Cook until fragrant but not colored, about 10 seconds. Remove pan from heat and stir scallions, garlic, and ginger into vegetables for 20 seconds.
6. Return pan to heat and add cooked chicken. Stir in sauce and stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately.