Stir Fried Chicken with Zucchini

I have made this dish quite a few times and it has now become part of my usual repertoire. I often bring left-overs to work and I like to keep the vegetables crunchy so I tend to keep the cooking time short. The zucchini should just start to soften before you turn the heat off. This way they will keep the texture even after re-heating.
In Australia (and a lot of Western countries) most people prefer cooking with chicken breast than chicken thigh, probably because it is healthier (less fat, more protein, etc). But I have never been converted to use breast because thigh is just so much tastier and more tender! But feel free to use the fillet of your choice. Just make sure you marinate the breast fillet for long enough.

Stir fried chicken with zucchini

400g chicken thigh fillet
4 medium-sized zucchini
3 cloves garlic
2 tbsp sesame seeds

Marinate: 2 tsp raw sugar, cracked pepper, 1 tsp soy sauce, 1 tsp sesame oil, 2 tsp corn starch
Sauce: 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp corn starch and 2 tbsp cold water

1) Cut the chicken fillets into 1-cm strips. Combine with the marinate and leave for at least 2 hours or overnight.
2) Chop the zucchini into 2-cm sections. Finely dice the garlic. Roast the sesame seeds if desired.
3) Heat 1 tbsp olive oil on a frying pan over medium-high heat. Add in the chicken fillet and cook until browned on both sides. Push the fillet to the side of the pan and add the garlic in the centre of the pan. When the garlic start to become fragrant, stir in the zucchini. Add about 1/4 cup of water and cover the pan with a lid. Cook for about 5 minutes or until the zucchini start to soften.
4) When the zucchini are cooking, prepare the sauce in a small bowl. Pour over the stir-fry when it is ready. Stir well to distribute the sauce. Sprinkle roasted sesame seeds on the top. Serve with rice.