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Chicken and Zucchini Stir-Fry with Peanuts
Ingredients
  • subheading: For the chicken:
  • ¾ pound chicken thigh or breast, cut into ½-inch dice
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing wine or dry sherry
  • ½ teaspoon sesame oil
  • ½ teaspoon cornstarch
  • subheading: For the Sauce:
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1 tablespoon fermented black bean sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons chicken broth or water
  • subheading: For the Cornstarch Slurry:
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • subheading: For the Stir-Fry:
  • 3 tablespoons vegetable, canola, or rice bran oil
  • 1 medium zucchini, cut into ½-inch dice
  • 4 cloves garlic, minced
  • A 2-inch knob of ginger, peeled and minced or cut into fine matchsticks
  • 2 to 3 scallions, cut into 1-inch segments
  • ¾ cup of roasted peanuts
Steps
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