Chicken Zucchini Stir Fry Recipe

Introduction

This Chicken Zucchini Stir Fry is a quick and flavorful weeknight meal that combines tender chicken with fresh zucchini and a savory sauce. It’s versatile, easy to prepare, and perfect for serving over rice or noodles.

Ingredients

• 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper (optional), sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for richness)
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil (for stir-frying)
• Salt and pepper to taste
• Sesame seeds and green onions, for garnish

Instructions

1. Step 1: Slice the chicken and vegetables as directed. Mince the garlic. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil to make the sauce.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove the chicken and set aside.
3. Step 3: Add the remaining tablespoon of oil to the pan. Sauté the zucchini and red bell pepper until just tender, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds.
4. Step 4: Return the cooked chicken to the pan. Pour in the sauce and toss everything together to coat evenly. Cook for 1–2 minutes more, until heated through and well combined.
5. Step 5: Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice, noodles, or enjoy as-is.

Tips & Variations

• Slice the chicken thinly to ensure fast and even cooking.
• Keep zucchini slightly crisp by not overcooking it.
• Add crushed red pepper flakes or sriracha for a spicy kick.
• Try substituting chicken with shrimp, beef, or tofu for different protein options.
• Include extra vegetables like mushrooms, carrots, or snap peas for added texture.
• If you don’t have oyster sauce, use extra soy sauce or hoisin sauce instead.
• For a low-sodium option, use low-sodium soy sauce or tamari.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave. For longer storage, freeze without zucchini for up to 2 months to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken or zucchini?

Yes, but be sure to thaw them completely and pat dry to remove excess moisture before cooking to prevent sogginess and splattering.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and ensuring that all other sauces are gluten-free.

Chicken Zucchini Stir Fry Recipe

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★★★★★

4.8 from 51 reviews

A quick and flavorful Chicken Zucchini Stir Fry featuring tender chicken breast and fresh zucchini in a savory soy-based sauce, perfect for a healthy weeknight dinner that’s ready in under 30 minutes. This versatile stir fry can be customized with additional vegetables and is easily adaptable to gluten-free diets by swapping soy sauce for tamari.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper (optional), sliced
• 3 cloves garlic, minced

Sauce & Seasonings

• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for richness)
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Oils & Garnishes

• 2 tablespoons vegetable oil (for stir-frying)
• Sesame seeds and green onions, for garnish

Instructions

1. Prep the Ingredients: Slice the chicken into thin strips and cut the zucchini into half-moons. Slice the red bell pepper if using. Mince the garlic finely. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil to make the stir fry sauce.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and fully cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
3. Cook the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the pan. Add the zucchini and red bell pepper and sauté until just tender but still slightly crisp, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything together to coat evenly. Cook for an additional 1 to 2 minutes to heat through and allow flavors to meld.
5. Serve: Garnish the stir fry with sesame seeds and chopped green onions. Serve hot on its own or over steamed jasmine rice, brown rice, noodles, or cauliflower rice for a low-carb option.

Notes

• Slice chicken thinly for even and quick cooking.
• Do not overcook the zucchini to keep it slightly crisp and fresh.
• For a spicy kick, add crushed red pepper flakes or sriracha to the sauce.
• Try swapping chicken for shrimp, beef, or tofu for a different protein.
• Use tamari instead of soy sauce to make this recipe gluten-free.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet or microwave to preserve texture.
• Freeze without zucchini for up to 2 months as zucchini can become soggy.

Keywords: Chicken stir fry, zucchini stir fry, quick chicken dinner, gluten-free stir fry, healthy dinner, Asian chicken recipe, weeknight dinners