Korean Stir-Fry Chicken with Zucchini

This is simple and quick recipe when you are looking for balance meal including protein and fibers. Either chicken breast or chicken thigh can be used in the dish, however, i am using boneless and skinless thigh as it is more juicy and tender compare to chicken breast.

Always find cooking in Asian cuisine is hard? No worries, by using the Korean Stir-fry sauce from Saffron Road, it makes your cooking become so simple. This sauce is pair perfectly with chicken or beef.

Let’s start cooking!

Korean Stir-Fry Chicken with Zucchini


Boneless chicken thighs * 8 pcs

Saffron Road Korean Stir Fry Sauce * 1/2 pack

Zucchini * 1 pc (slices it thin)

Yellow pepper * 1 pc (slices)

Light soy sauce * 1 & 1/2 tbsp

Chicken soup * 3/4 cup

Sesame Seeds * for decoration purpose only

Duck fat * 1 tbsp

Mince garlic * 1/2 tbsp

Korean Stir-Fry Chicken with Zucchini

  1. Cut the chicken thighs into slices and marinated with light soy sauce overnight
  2. Heat up the cast iron with duck fat, then add in the mince garlic. Stir-fry until fragrance.
  3. Add in the chicken slices, turn to higher heat, stir fry evenly with the garlic and Korean stir fry sauce for 1 minute
  4. Add in the zucchini and mix evenly with the chicken.
  5. Add in the chicken soup, turn to medium low heat to simmer the zucchini and chicken until soften
  6. Add in the yellow pepper, turn off the heat and mix well with all the ingredients.
  7. Sprinkle some sesame seeds before serving.
  8. Happy eating!!

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