Cut and dice 1 medium small sized zucchini.
Mince 4 cloves of garlic and set it aside.
Cut 2 sticks of green onion and set it aside.
The following, cut 4 pieces of dried red chili peppers. (You can use 2-3 pieces of chili pepper if you can't handle spicy food. Also, try to remove as many seeds as possible.)
After that, cut 2 pieces of boneless and skinless chicken thighs into cubes.
To marinate the chicken, add ½ tablespoon of sesame oil, ⅛ teaspoon of salt, ½ teaspoon of garlic powder and 1 tablespoon of cooking rice wine. Let it marinate for at least 15 minutes before cooking.
At the same time, in a small container, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, ½ teaspoon of sugar and 2 teaspoons of cornstarch. Then, mix it well.
Next, pour 1 teaspoon of vegetable oil into the non-stick pan.
Add the minced garlic and stir fry it a little bit.
The following step, add the diced zucchini. and stir fry them a little bit.
Move the zucchini on the side of the pan and add marinated chicken thighs. Stir fry them until it starts changing color.
After, add the cut and dried chili peppers.
Stir the sauce mixture very well. Then, pour it into the pan and stir fry with the chicken and zucchini.
Pour ¼ cup of roasted peanuts into the pan. stir fry it with chicken and zucchini a little bit.
Lastly, add the cut green onion. Mix it and ready to serve.