Go Back
chicken zucchini stir fry
Admin

chicken zucchini stir fry

Chicken Zucchini Stir Fry is the kind of dish that brings together nutrition, flavor, and simplicity in the most satisfying way. It’s a vibrant mix of tender chicken slices and fresh zucchini, tossed in a savory stir-fry sauce that’s full of umami. The texture of the crisp-tender zucchini contrasts beautifully with the juicy, seared chicken. With minimal ingredients and short cooking time, this stir fry is ideal for busy weeknights. It’s low in carbs, high in protein, and easy to customize. Whether served on its own or over rice, it never fails to please. This recipe is both family-friendly and meal-prep approved. It works equally well as a main dish or a light side. You can adjust the sauce to suit your spice level or swap in other vegetables based on what you have on hand. The clean-up is minimal, and the outcome is always packed with freshness. It’s an excellent way to use up summer zucchini or just introduce more veggies to your plate. In less than 30 minutes, you get a dish that looks good, tastes better, and keeps you feeling full.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs, thinly sliced
  • 2 medium zucchinis sliced into half-moons
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated (optional)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
  • Salt and black pepper to taste
  • Sesame seeds or green onions for garnish (optional)

Method
 

  1. Season the sliced chicken with a little salt and pepper. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and cooked through. Transfer the chicken to a plate.
  2. In the same skillet, reduce heat slightly and add a touch more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
  3. Add the zucchini slices and stir-fry for 3–5 minutes until tender but still slightly crisp. Avoid overcooking to maintain texture.
  4. Return the chicken to the skillet. Stir together the soy sauce, oyster sauce, rice vinegar, and sesame oil, then pour it into the pan. Toss to coat evenly. If you want a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes.
  5. Remove from heat. Garnish with sesame seeds or chopped green onions if desired. Serve hot over rice, noodles, or enjoy as-is.

Notes

  1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  2. Freezing: You can freeze for up to 2 months, though zucchini may soften slightly upon thawing.
  3. Reheating: Warm in a skillet over medium heat to maintain texture.
Meal Prep Tip: Store sauce separately if prepping ahead, then toss with fresh-cooked zucchini and chicken.