Stir Fry Zucchini And Chicken
Slice baby zucchini (no longer than six inches, please) into bite size bits. Set aside.
Make a paste of corn starch, 1 tsp salt, couple tbs water, couple tbs very dry sherry (or Chinese cooking wine). Add some minced garlic and minced hot pepper (serrano is good). Add some minced ginger if you like it.
Slice chicken breasts (or better, yet, chicken breast tenders) into bite size bits. Add chicken to corn starch mixture and mix well, coating all the pieces.
Get wok or large frying pan going with liberal amounts of quality cooking oil. I like safflower oil; peanut oil is also good. Put a small piece of meat into oil; when it sizzles vigorously add the marinated chicken, stirring/tossing rapidly to sear all the sides. You do not want to cook the chicken completely - this step should only take a minute or two.
Remove chicken and drain. Put drained oil back into wok. Return it to sizzling heat and add in the sliced zucchini. Cook zucchini until almost al dente. Then add back in the seared chicken bits and cook another minute or two. It won't take long for the chicken to cook thoroughly. Add some sesame oil and fresh basil in the last minute. Season to taste with salt or soy sauce. The dish is not supposed to have soy sauce, but if you like it, I won't tell.
Serve piping hot with steamed rice.
