Chicken Zucchini Stir Fry

Good flavor, good texture, easy to make!

We let the chicken soak in the sauce. No cornstarch, though. Removed chicken when cooking the zucchini to prevent overcooking. Put it all back in the pan for a minute to warm back up. Added a small amount of chili paste to give it a spicy/sweet vibe. Served over rice, with some honey butter carrots to the side. Yummy, and with some leftovers.

Next time I plan to add peanuts, red pepper flakes, and maybe some chili oil

Used the recipe as a base. Coated the chicken in corn starch and seared it. Added onion, red pepper and pepper flake. The sauce makes the dish. SO good. A nice light meal for a Tuesday!

Needs quite a bit of seasoning.

The sauce has a great flavor, but mine didn’t thicken up very much. I tried the recipe creator’s suggestion for tenderizing the chicken w/ baking soda and wasn’t impressed with the results. Was it more tender and restaurant-like? Maybe? Did it have a metallic taste (and I rinsed it very well!)? Definitely. IMO, that step is not worth the time and labor. I’d make this again w/ a little more cornstarch in the sauce.