Chicken Zucchini Stir Fry Recipe
There’s something truly magical about a weeknight dinner that’s both healthy and absolutely bursting with flavor, and that’s exactly what you get with Chicken Zucchini Stir Fry. This Asian-inspired dish features tender chicken, crisp zucchini, and sweet bell pepper in a glossy, savory sauce—all coming together in just about 25 minutes! It’s the kind of meal that feels special yet totally doable, and it just might become your go-to when you want something fresh, colorful, and completely satisfying.
Ingredients You’ll Need
One of the best things about Chicken Zucchini Stir Fry is how each ingredient shines in the finished dish. These are straightforward, everyday items, but when you combine them, you get a medley of irresistible flavors, vibrant textures, and that signature stir fry sizzle!
- Chicken breasts: Thinly sliced boneless, skinless chicken cooks quickly and soaks up all the savory sauce.
- Zucchinis: Sliced into half-moons, they add a juicy, mild crunch and beautiful green color.
- Red bell pepper: Adds an appealing sweetness and a pop of red to brighten up the dish.
- Vegetable oil: Keeps everything from sticking while allowing you to get a lovely sear on the chicken and veggies.
- Garlic: Minced fresh garlic infuses the stir fry with an unmistakable aromatic kick.
- Fresh ginger: Grated ginger brings zingy warmth and a touch of spice.
- Low-sodium soy sauce: The salty, umami backbone of the stir fry sauce—keep it low-sodium to control the seasoning.
- Oyster sauce: Adds depth and a hint of sweetness, giving the sauce richness.
- Hoisin sauce: A touch of this brings sweet and tangy complexity to the mix.
- Cornstarch: Helps thicken the sauce so it clings beautifully to every bite.
- Water: Loosens up the sauce for the perfect glossy texture.
- Sesame oil: Just a teaspoon for nutty aroma and that classic stir fry finish.
- Red pepper flakes (optional): For a gentle heat—add more if you like things spicy!
- Sliced green onions & sesame seeds: The final garnish for freshness and a little crunch.
How to Make Chicken Zucchini Stir Fry
Step 1: Make the Stir Fry Sauce
Start by mixing up your flavor-packed sauce—this is your secret weapon! In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, water, and sesame oil. This combo creates a silky, savory sauce that ties the whole Chicken Zucchini Stir Fry together. Set it aside so it’s ready when you need it.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high. Add the thinly sliced chicken and let it cook, undisturbed, for a minute or two to get a bit of color. Then stir, cooking for about 5 to 6 minutes until the chicken is browned and just cooked through. Remove it from the pan and set aside—you’ll add it back in soon!
Step 3: Sauté the Aromatics
Add the remaining tablespoon of oil to the now-empty skillet. Toss in the garlic and ginger, and stir constantly for about 30 seconds. You want the kitchen to smell amazing, but don’t let anything burn—the aromatics should be fragrant and golden.
Step 4: Stir Fry the Veggies
Add your sliced zucchini and red bell pepper to the skillet. Stir fry for 3 to 4 minutes, just until the veggies are crisp-tender and starting to pick up a little color around the edges. This keeps them vibrant and full of texture—the hallmark of a great Chicken Zucchini Stir Fry!
Step 5: Combine Everything and Finish
Return the chicken to the pan, pour in your prepared sauce, and toss everything together. Stir constantly as the sauce thickens and coats all the ingredients, about 2 to 3 minutes. Once everything is glossy and piping hot, you’re ready to serve. Top with sliced green onions and sesame seeds for that final flourish!
How to Serve Chicken Zucchini Stir Fry
Garnishes
Garnishing your Chicken Zucchini Stir Fry is the easiest way to make it restaurant-worthy at home. A sprinkle of sliced green onions adds freshness, while a scattering of sesame seeds brings nutty crunch. If you want to turn up the flavor even more, a light drizzle of toasted sesame oil or a pinch of extra red pepper flakes is always welcome.
Side Dishes
This stir fry is a superstar on a bed of steamed jasmine or brown rice, but don’t be afraid to switch things up! It’s equally delicious with rice noodles or even cauliflower rice if you’re keeping things light. For extra color and nutrients, serve with a side of quick pickled veggies or a simple Asian-style salad.
Creative Ways to Present
If you want to wow your guests, try serving Chicken Zucchini Stir Fry in individual bowls with chopsticks or over a mound of noodles for a fun twist. For a family-style dinner, pile it onto a big platter and let everyone dig in. You can even spoon the stir fry into lettuce cups for a fresh, hand-held appetizer that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Zucchini Stir Fry, good news: it keeps beautifully! Transfer leftovers to an airtight container, and they’ll stay fresh in the refrigerator for up to 3 days. The flavors continue to meld, making each bite even more delicious the next day.
Freezing
You can freeze Chicken Zucchini Stir Fry, though the veggies may lose a bit of their crispness upon thawing. Cool the stir fry completely, portion it into freezer-safe containers, and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the stir fry in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions—just cover loosely and heat in short bursts, stirring in between, to keep the chicken juicy and the veggies from getting soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, making them a great option for Chicken Zucchini Stir Fry. Just slice them thinly and cook as directed.
How do I make it gluten-free?
It’s easy to make this dish gluten-free—simply use tamari or coconut aminos in place of soy sauce and make sure your oyster and hoisin sauces are certified gluten-free.
What other vegetables can I add?
Feel free to get creative! Sliced mushrooms, snap peas, or baby corn all work well. Swap in yellow squash instead of zucchini or toss in spinach at the end for extra greens.
Can I make Chicken Zucchini Stir Fry ahead of time?
Yes, you can prep the sauce, slice your veggies and chicken, and even cook the chicken ahead of time. Store everything separately and stir fry right before serving for the best texture.
Is this recipe spicy?
Chicken Zucchini Stir Fry is mild as written, but you can up the heat by adding more red pepper flakes or a spoonful of chili garlic sauce if you like things spicy!
Final Thoughts
If you’re craving a bright, wholesome dinner that’s as easy as it is flavorful, Chicken Zucchini Stir Fry is your answer. Give it a try and see how quickly it disappears from your dinner table—it just might become your new favorite stir fry!
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Chicken Zucchini Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Zucchini Stir Fry is a quick and flavorful Asian-inspired dish featuring tender slices of chicken breast sautéed with fresh zucchini and red bell peppers. Coated in a savory homemade sauce with soy, oyster, and hoisin, it makes a perfect healthy weeknight dinner that’s ready in just 25 minutes.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Oils and Aromatics
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, water, and sesame oil until smooth. Set aside to use later.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Then add the sliced zucchini and red bell pepper to the skillet and stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Combine and coat with sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Continue cooking for 2 to 3 minutes until the sauce thickens and the chicken and vegetables are heated through.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles as desired for a complete meal.
Notes
- Serve this stir fry over steamed rice or noodles for a more filling meal.
- Substitute zucchini with yellow squash or add mushrooms to increase the vegetable variety.
- For extra spice, increase red pepper flakes or add a spoonful of chili garlic sauce while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
