Chicken Zucchini Stir Fry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/chicken-zucchini-stir-fry-recipe/
