Heat up the oil in the wok.
Coat the meat in corn flour and cook in hot oil. Once the meat starts to turn golden in colour, remove from the wok and leave aside, covered.
In the same oil, cook the zucchini, for a short time only, and then remove.
Tip out about half of the remaining oil.
In the oil that is left in the wok, add in ginger and cooked meat, then cover with water and wine.
Sprinkle Vegeta Chicken Stock Powder and cook for a few minutes. Just before serving, add sesame oil.
Serve the chicken and zucchini with steamed rice.
The best way to cut the chicken strips thinly is to freeze the meat half way. Then ensure it is completely thawed out prior to cooking.