Step 1

In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.

Step 2

Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.

Step 3

Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.

Step 4

Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the zucchini, and set it aside.

Step 5

Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a plate/bowl and set aside.

Step 6

To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15 seconds.

Step 7

Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.

Step 8

Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve immediately over steamed rice!