Chicken Zucchini Stir Fry: Craving a quick, healthy, and utterly delicious weeknight meal? Look no further! Imagine tender pieces of chicken, perfectly seared and coated in a savory sauce, mingling with vibrant, slightly crisp zucchini. This isn’t just another stir-fry; it’s a flavor explosion that will have your taste buds singing.

Stir-fries, in general, have a rich history rooted in Chinese cuisine, where the technique of quickly cooking ingredients in a wok over high heat has been perfected for centuries. While the exact origins of combining chicken and zucchini in this way are more modern, the spirit of using fresh, seasonal vegetables and lean protein remains true to the stir-fry tradition. It’s a testament to how adaptable and universally appealing this cooking method is.

What makes a Chicken Zucchini Stir Fry so irresistible? It’s the perfect balance of textures – the juicy chicken, the slightly yielding zucchini, and the satisfying crunch of any added nuts or seeds. The savory sauce, often a blend of soy sauce, ginger, and garlic, elevates the dish to a whole new level. Plus, it’s incredibly convenient! From prep to plate, you can have this healthy and flavorful meal on the table in under 30 minutes. It’s a win-win for busy weeknights!

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium zucchinis, sliced into half-moons
1 large red bell pepper, seeded and sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, peeled and grated
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon oyster sauce (optional, but adds great flavor)
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons vegetable oil (or canola oil)
1/4 cup chicken broth (or water)
2 tablespoons chopped fresh cilantro (for garnish)
Cooked rice, for serving
Salt and freshly ground black pepper to taste

Preparing the Chicken:

First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt and pepper.
Mix everything well, ensuring that each piece of chicken is coated evenly. This marinade will help tenderize the chicken and give it a nice sear when we cook it.
Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will become!

Preparing the Vegetables:

While the chicken is marinating, let’s prep the vegetables. Wash and dry the zucchinis, then slice them into half-moons, about 1/4 inch thick.
Next, wash and seed the red bell pepper. Slice it into thin strips.
Peel and thinly slice the yellow onion.
Mince the garlic cloves and grate the ginger. Having all the vegetables prepped and ready to go will make the stir-frying process much smoother.

Making the Stir-Fry Sauce:

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce (if using), rice vinegar, sesame oil, red pepper flakes (if using), and chicken broth.
Stir until everything is well combined. Taste the sauce and adjust the seasonings as needed. You might want to add a little more soy sauce for saltiness, rice vinegar for tanginess, or red pepper flakes for heat.
Set the sauce aside for now. We’ll add it to the stir-fry later.

Cooking the Chicken and Vegetables:

Now, let’s get cooking! Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches to ensure that it sears properly.
Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the sliced onion and cook for about 2-3 minutes, or until it’s softened and translucent.
Add the minced garlic and grated ginger to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Add the sliced zucchini and red bell pepper to the skillet.
Cook the vegetables for about 5-7 minutes, or until they’re tender-crisp. Stir frequently to prevent them from burning.

Bringing it All Together:

Return the cooked chicken to the skillet with the vegetables.
Pour the stir-fry sauce over the chicken and vegetables.
Stir everything well to combine, ensuring that the chicken and vegetables are evenly coated with the sauce.
Cook for another 1-2 minutes, or until the sauce has thickened slightly.
Remove the skillet from the heat.

Serving:

Serve the Chicken Zucchini Stir-Fry hot over cooked rice.
Garnish with chopped fresh cilantro.
Enjoy! This stir-fry is delicious on its own, but you can also serve it with a side of steamed broccoli or a simple salad.

Tips and Variations:

Spice it up: Add more red pepper flakes or a dash of chili oil for extra heat.
Add more vegetables: Feel free to add other vegetables like mushrooms, carrots, or snow peas.
Use different protein: You can substitute the chicken with shrimp, tofu, or beef.
Make it gluten-free: Use tamari instead of soy sauce to make the recipe gluten-free.
Adjust the sweetness: If you prefer a sweeter stir-fry, add a teaspoon of honey or brown sugar to the sauce.
Meal Prep Friendly: This stir-fry is great for meal prepping. Store it in an airtight container in the refrigerator for up to 4 days.

Detailed Notes on Ingredients:

Chicken: I prefer using chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly.
Zucchini: Choose zucchinis that are firm and have smooth skin. Avoid zucchinis that are soft or have blemishes.
Bell Pepper: Red bell peppers are slightly sweeter than green bell peppers, but you can use any color you like.
Soy Sauce: I recommend using low-sodium soy sauce to control the saltiness of the dish.
Oyster Sauce: Oyster sauce adds a rich, savory flavor to the stir-fry. If you don’t have oyster sauce, you can omit it or substitute it with a little extra soy sauce.
Rice Vinegar: Rice vinegar adds a tangy flavor to the stir-fry. If you don’t have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
Cornstarch: Cornstarch is used to thicken the sauce and give it a glossy finish.
Sesame Oil: Sesame oil adds a nutty flavor to the stir-fry. A little goes a long way, so don’t use too much.
Vegetable Oil: You can use any type of vegetable oil for stir-frying, such as canola oil, peanut oil, or sunflower oil.
Chicken Broth: Chicken broth adds moisture and flavor to the stir-fry. You can also use water if you don’t have chicken broth.
Cilantro: Fresh cilantro adds a bright, fresh flavor to the stir-fry. If you don’t like cilantro, you can omit it or substitute it with chopped green onions.

Step-by-Step Visual Guide:

While I can’t provide actual images here, imagine each step with a corresponding picture. For example:

Step 1: Marinating the Chicken: Picture a bowl with cubed chicken being tossed with soy sauce and cornstarch.
Step 2: Slicing the Vegetables: Picture a cutting board with neatly sliced zucchini, bell pepper, and onion.
Step 3: Making the Sauce: Picture a small bowl with the stir-fry sauce ingredients being whisked together.
Step 4: Cooking the Chicken: Picture a skillet with chicken pieces searing to a golden brown.
Step 5: Cooking the Vegetables: Picture the skillet with the vegetables being stir-fried until tender-crisp.
Step 6: Combining Everything: Picture the chicken and vegetables being tossed together in the skillet with the sauce.
Step 7: Serving: Picture a bowl of rice topped with the Chicken Zucchini Stir-Fry, garnished with cilantro.

Troubleshooting:

Chicken is dry: Make sure you don’t overcook the chicken. Cook it just until it’s cooked through. Marinating the chicken also helps to keep it moist.
Vegetables are soggy: Don’t overcrowd the skillet when cooking the vegetables. Cook them in batches

Conclusion:

And there you have it! Our Chicken Zucchini Stir Fry is more than just a quick weeknight meal; it’s a vibrant explosion of flavor and texture that’s surprisingly healthy and incredibly satisfying. If you’re looking for a dish that ticks all the boxes – easy to prepare, packed with nutrients, and utterly delicious – then trust me, this is one recipe you absolutely must try.

What makes this stir-fry a standout? It’s the perfect balance of savory chicken, tender-crisp zucchini, and a flavorful sauce that ties everything together beautifully. The light and fresh zucchini complements the richness of the chicken, creating a harmonious blend that will tantalize your taste buds. Plus, it’s a fantastic way to sneak in some extra veggies without sacrificing flavor. I promise, even the pickiest eaters will be reaching for seconds!

But the best part? This recipe is incredibly versatile! Feel free to experiment with different vegetables. Bell peppers, broccoli florets, or even snap peas would be fantastic additions. For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce. If you’re watching your carb intake, serve it over cauliflower rice or zucchini noodles instead of traditional rice.

Serving Suggestions and Variations:

* Classic Serving: Serve over steamed brown or white rice for a complete and satisfying meal.
* Low-Carb Option: Enjoy it over cauliflower rice or spiralized zucchini noodles.
* Spice It Up: Add a pinch of red pepper flakes or a drizzle of sriracha for extra heat.
* Vegetarian Twist: Substitute the chicken with tofu or tempeh for a vegetarian-friendly version.
* Add Nuts: Garnish with toasted sesame seeds or chopped peanuts for added crunch and flavor.
* Make it a Bowl: Combine the stir-fry with rice, avocado slices, and a fried egg for a delicious and healthy bowl.

I truly believe that this Chicken Zucchini Stir Fry will become a staple in your kitchen. It’s the perfect solution for busy weeknights when you need a quick, healthy, and delicious meal on the table in under 30 minutes. It’s also a great way to use up any leftover chicken or vegetables you have on hand.

So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get ready to experience the magic of this incredible stir-fry. I’m confident that you’ll love it as much as I do!

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavor? What did your family think? I’m always eager to hear your feedback and learn from your culinary adventures. Happy cooking, and I can’t wait to hear all about your Chicken Zucchini Stir Fry success! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!
Chicken Zucchini Stir Fry: A Quick & Healthy Recipe

Quick and easy Chicken Zucchini Stir-Fry with a flavorful sauce, perfect for a weeknight meal. Serve over rice and garnish with fresh cilantro.

Save This Recipe

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Yield4 servings

👨‍🍳By: Bluebella June

📂Category: Dinner

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 4 servings

🥗Dietary: Vegetarian

Ingredients

011.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

022 medium zucchinis, sliced into half-moons

031 large red bell pepper, seeded and sliced

041 medium yellow onion, thinly sliced

052 cloves garlic, minced

061 inch ginger, peeled and grated

072 tablespoons soy sauce (low sodium preferred)

081 tablespoon oyster sauce (optional, but adds great flavor)

091 tablespoon rice vinegar

101 tablespoon cornstarch

111 teaspoon sesame oil

121/2 teaspoon red pepper flakes (optional, for heat)

132 tablespoons vegetable oil (or canola oil)

141/4 cup chicken broth (or water)

152 tablespoons chopped fresh cilantro (for garnish)

16Cooked rice, for serving

17Salt and freshly ground black pepper to taste

Instructions

Step 01

Marinate the Chicken: In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt and pepper. Mix well and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

Step 02

Prepare the Vegetables: Wash and slice the zucchinis into half-moons. Slice the red bell pepper into thin strips. Peel and thinly slice the yellow onion. Mince the garlic cloves and grate the ginger.

Step 03

Make the Stir-Fry Sauce: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce (if using), rice vinegar, sesame oil, red pepper flakes (if using), and chicken broth. Stir until well combined. Taste and adjust seasonings as needed.

Step 04

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.

Step 05

Cook the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and cook for 2-3 minutes, or until softened and translucent. Add the minced garlic and grated ginger and cook for about 30 seconds, or until fragrant. Add the sliced zucchini and red bell pepper. Cook for 5-7 minutes, or until tender-crisp, stirring frequently.

Step 06

Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the stir-fry sauce over the chicken and vegetables. Stir well to combine and coat everything evenly. Cook for another 1-2 minutes, or until the sauce has thickened slightly.

Step 07

Serve: Serve the Chicken Zucchini Stir-Fry hot over cooked rice. Garnish with chopped fresh cilantro.
Recipe Notes
- Spice it up: Add more red pepper flakes or a dash of chili oil for extra heat.
- Add more vegetables: Feel free to add other vegetables like mushrooms, carrots, or snow peas.
- Use different protein: You can substitute the chicken with shrimp, tofu, or beef.
- Make it gluten-free: Use tamari instead of soy sauce to make the recipe gluten-free.
- Adjust the sweetness: If you prefer a sweeter stir-fry, add a teaspoon of honey or brown sugar to the sauce.
- Meal Prep Friendly: This stir-fry is great for meal prepping. Store it in an airtight container in the refrigerator for up to 4 days.
- Chicken is dry: Make sure you don’t overcook the chicken. Cook it just until it’s cooked through. Marinating the chicken also helps to keep it moist.
- Vegetables are soggy: Don’t overcrowd the skillet when cooking the vegetables. Cook them in batches
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Chicken Zucchini Stir Fry: A Quick & Healthy Recipe