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“I got this recipe off of the Dynasty Site. Instead of zucchini I used broccoli and I also used regular long grain rice. It turned out very well regardless. Easy and fast to make.”
READY IN:
35mins
SERVES:
4
YIELD:
0.5 cup rice
UNITS:
Metric

Ingredients Nutrition

  • 14.79 ml cornstarch
  • 29.58 ml dynasty chinese stir-fry sauce
  • 14.79 ml dynasty oyster sauce
  • 453.59 g chicken breast, skinless and boneless, cut into 3/4-inch pieces
  • 2 garlic cloves, minced or pressed
  • vegetable oil
  • cooking spray
  • 340.19 g zucchini, halved lengthwise and cut crosswise into 1/4-inch widths
  • 425.24 g candynasty cut baby corn, drained well
  • 473.18 ml hot cooked dynasty jasmine rice

Directions

  1. Combine 1/2 cup cold water, cornstarch, stir-fry and oyster sauces; stir until cornstarch dissolves.
  2. Combine chicken and garlic.
  3. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add half the chicken; stir-fry 2 to 3 minutes, or until lightly browned and cooked through.
  4. Remove from pan. Spray inside of same pan with additional cooking spray. Add remaining chicken; stir-fry 2 to 3 minutes, or until lightly browned and cooked through.
  5. Remove from pan. Spray inside of same pan with additional cooking spray. Add zucchini; stir-fry 2 minutes.
  6. Stir in chicken, corn and cornstarch mixture. Cook and stir 2 minutes, or until all is hot.
  7. Serve immediately with rice. Garnish with cherry tomato halves, as desired.

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