Zucchini Chicken Stir Fry

 I had picked a fresh zucchini from the garden and wanted to put it to use immediately. I used only about 300 grams of the zucchini - I still had about 400 grams left over that I barbequed for dinner the next day.  The taste of something that you have grown - picked fresh off the plant and cooked to perfection is something you cannot really describe.  It is an emotion - a feeling of immense satisfaction and joy.

This dish pairs well with a chinese fried rice and is very quick to put together, including the prep time. 

Ingredients:

400 grams of chicken breast pieces, chopped to 1 inch cubes

2 teaspoons Kashmiri chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt

300 grams of zucchini, quartered and sliced finely

2 cloves garlic, sliced

1 small onion, sliced finely

3 to 4 tablespoons oil

1 tablespoon chilli sauce

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon cornflour

A handful of roasted cashew nuts

Step 1:

Marinate chicken pieces in the chilli powder, turmeric powder and salt.  Leave the chicken in the fridge until you are ready to cook it. 

Step 2:

Heat some oil, and fry chicken in batches - until they are browned all over and cooked well.  Set aside.

In the same saucepan, heat remaining oil and fry the onion, garlic and zucchini. As soon as the onions turn transluscent, add the chicken pieces and mix well.

Step 3:

Mix all sauces with the cornflour.  Add some water - 1 or 2 tablespoons if it is too thick.

Step 4:

Add the mixed sauces to the chicken and zucchini. Cook in high heat for a minute - the cornflour thickens the sauce very quickly. Turn off the flame and sprinkle cashew nuts. Serve hot with fried rice.