Chicken Zucchini Stir Fry Recipe
This quick and flavorful Chicken Zucchini Stir Fry is perfect for busy weeknights. Featuring tender slices of chicken breast sautéed with fresh zucchini and bell pepper, all coated in a savory-sweet sauce made from soy sauce, oyster sauce, honey, and sesame oil. It’s a versatile dish that can be customized with different proteins or veggies and served over rice or noodles for a wholesome dinner that’s ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper (optional), sliced
- 3 cloves garlic, minced
Sauce
- 2 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for richness)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
Cooking Oils and Seasoning
- 2 tablespoon vegetable oil (for stir-frying)
- Salt and pepper to taste
Garnish
- Sesame seeds
- Green onions, sliced
Instructions
- Prep the Ingredients: Slice the chicken into thin strips and cut the zucchinis into half-moon shapes. Slice the red bell pepper if using and mince the garlic cloves. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil to create the stir-fry sauce.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until the chicken is golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the zucchini and red bell pepper until they are just tender, about 3 to 4 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the ingredients and toss everything together to evenly coat. Cook for another 1 to 2 minutes until heated through and the sauce is well integrated.
- Serve: Garnish the stir fry with sesame seeds and sliced green onions. Serve hot over steamed jasmine rice, brown rice, rice noodles, or enjoy it on its own for a low-carb option.
Notes
- Make it spicy by adding crushed red pepper flakes or sriracha to the sauce.
- For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free or omit it.
- Substitute chicken with shrimp, beef, or tofu according to preference.
- Add more vegetables like mushrooms, carrots, or snap peas for variety.
- Don’t overcook the zucchini to keep it slightly crisp and fresh.
- Use a hot pan to achieve a good sear and flavor.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently.
- Freeze the cooked chicken separately (without zucchini) for up to 2 months to prevent sogginess.
Keywords: Chicken stir fry, Zucchini recipes, Quick dinner, Healthy stir fry, Asian chicken recipe, Weeknight meals, Gluten-free option
Find it online: https://biteandenjoy.com/chicken-zucchini-stir-fry-recipe-2/
