Zucchini Stir-fry with Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	41%	22%
sweetener	7%	2%
thickener	2%	1%
aromatics	2%	2%
vegetables and beans	200%	53%
fat	9%	2%
salt	2%	0%

Where it stands out

• #5 of 42 for saltiness
• #40 of 42 for sear char

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 ounces boneless skinless chicken thighs ((or chicken breast; sliced into small strips))
15 g	1 tablespoon water
3 g	1 teaspoon cornstarch
4 g	1 teaspoon oil ((any neutral oil, such as vegetable or canola oil))
6 g	1 teaspoon oyster sauce
680 g	1 1/2 pounds zucchini ((sliced in half lengthwise, then sliced on a sharp angle into thin strips))
6 g	1 teaspoon salt
118 g	1/2 cup water ((or low sodium chicken stock))
17 g	1 tablespoon oyster sauce
5 g	2 teaspoons cornstarch
5 g	1 teaspoon light soy sauce
1 g	1/4 teaspoon sugar
1 g	1/4 teaspoon ground white pepper
1 g	1/4 teaspoon sesame oil
27 g	2 tablespoons oil ((any neutral oil, such as vegetable or canola oil))
6 g	2 cloves garlic ((chopped))
	1 tablespoon Shaoxing wine

Method: 8 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Did this with cucumber except I cut it like your asparagus/chicken stir fry recipe (wow they are almost the same recipe) and even the 4 year-old ate some cucumber after gobbling up all his rice and chicken. Little less water needed since cucumber is so watery.” — a cook, 5.0★

“I made this (almost) exactly as written, with one modification. After salting the zucchini, leave it for ~30 minutes and don't rinse. The water released from the zucchini washes away most of the salt, just gently squeeze out excess water. This was excellent!” — a cook, 5.0★