Cooking time: 10 minutes
Yields: 4 servings with rice
1 medium size zucchini. washed and cut into pieces
5 pcs baby portobella mushrooms, sliced thinly
2 tbsp ginger, chopped
4 cloves garlic, minced
3 pcs (3/4 lb) boneless and skinless chicken thighs, cut into small pieces
1 tsp salt
1 tsp ground pepper
2 tbsp cornstarch
1/2 cup cooking oil
2 tbsp oyster sauce
1 tbsp sesame oil
1/2 cup water
Drizzle with sesame seed
Pre heat oil for 2 minutes until super hot.
Add chicken and cook for 4 minutes. Remove from the pan.
remove oil from the pan leaving 2 tbsp of oil.
add ginger and garlic. cook for 30 seconds.
add zucchini and mushrooms. Cook for 2 minutes.
Add chicken and cook for 2 minutes.
Slurry (combine left over cornstarch, oyster sauce, sesame oil and water in a bowl)
add slurry into the pan.
cook for a minute.
Serve with steamed rice
