Preparation time: 15 mins

Cooking time: 15 mins

.Serving: 4

Ingredients:

  Chicken

• 1 lb chicken breast cut into 1" pieces
• 1/4 tsp white pepper
• 1/2 tsp salt
• 1 tbsp shaoxing wine
• 1 tbsp neutral oil I used avocado oil
• 1 tsp sesame oil
• 1 tbsp cornstarch

  Vegetables & Aromatics

• 1 zucchini medium, cut lengthwise and then into 1/2" half circles
• 8 oz white mushrooms halved
• 1 inch ginger chopped
• 4 cloves garlic chopped

  Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/4 tsp white pepper
• 1 tbsp sugar
• 1/4 tsp msg
• 1/2 cup chicken stock
• 1/2 tbsp cornstarch

  Oils

• 1 tsp sesame oil
• 1 cup neutral oil for frying chicken;
• 2 tbsp neutral oil for frying vegetables & aromatics.

Instructions:

1. Cut chicken breast into 1" pieces and marinate with white pepper, salt, Shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.
2. Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.
3. Chop garlic and ginger and set aside, then cut zucchini and mushroom to similar size pieces as the chicken.
4. In a pot of boiling water, blanch zucchini for 10 seconds and remove and drain thoroughly.
5. In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.
6. Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
7. Add the mushrooms, then stir fry for 1-2 minutes or until the mushrooms begin to brown, then add back the chicken.
8. Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency).
9. Finally, add back your blanched zucchini and give it a final toss. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!