Chicken Zucchini Stir Fry Recipe

Why Make This Recipe

Chicken Zucchini Stir Fry is a quick and easy dish that combines the protein of chicken with the healthy crunch of zucchini. It’s packed with flavor and can be made in under 30 minutes, making it perfect for weeknight dinners. Not only is it simple to prepare, but it’s also a great way to incorporate more vegetables into your meal.

How to Make Chicken Zucchini Stir Fry

Ingredients:

• 1 lb boneless chicken thigh, cut bite-sized
• 1 tsp cornstarch
• 1/4 cup light soy sauce
• 1 tsp sesame oil
• 2 teaspoons sugar (or honey)
• 1 tablespoon rice wine vinegar (optional)
• 3 garlic cloves, smashed
• 1 tablespoon cooking oil
• 1 medium zucchini, cut in half lengthwise and then sliced
• 1 tbsp oyster sauce
• Ground black pepper, optional

Directions:

1. Cut the chicken into bite-sized pieces. In a mixing bowl, add the chicken marinade ingredients: cornstarch, light soy sauce, sesame oil, sugar (or honey), rice wine vinegar (if using), and smashed garlic. Combine well and set it aside to marinate for half an hour.
2. In a cooking pan or wok, add the cooking oil and heat it on medium-high.
3. Add the garlic and marinated chicken to the pan. Stir-fry for about 2 minutes until the chicken is no longer translucent. Remove the chicken from the heat and place it in a large plate or bowl, keeping the sauce in the pan.
4. If the pan is too dry, add a little more cooking oil. Add the sliced zucchini and stir-fry for about 5 minutes, or until the zucchini starts to get tender.
5. Return the chicken to the pan, add the oyster sauce, and sprinkle with ground black pepper (if desired). Stir-fry everything for another 2-3 minutes until the chicken is fully cooked and the zucchini is tender.
6. Remove from heat and serve!

How to Serve Chicken Zucchini Stir Fry

Serve the Chicken Zucchini Stir Fry hot, straight from the pan. It pairs beautifully with steamed rice or noodles, allowing you to soak up the flavorful sauce. You can also garnish with sesame seeds or sliced scallions for added texture and flavor.

How to Store Chicken Zucchini Stir Fry

To store leftovers, let the stir fry cool down, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave until warmed through.

Tips to Make Chicken Zucchini Stir Fry

• Cut the chicken and zucchini into similar sizes for even cooking.
• Adjust the cooking time based on your preference for zucchini tenderness.
• Feel free to add more vegetables like bell peppers or broccoli for extra nutrition.
• If you like it spicy, add some red pepper flakes or chili sauce when cooking.

Variation

You can easily customize this stir fry by substituting chicken with shrimp, beef, or tofu for a different taste. Additionally, changing the vegetables to your favorites can make this dish unique each time you make it.

FAQs

1. Can I use chicken breast instead of chicken thigh?
Yes, you can use chicken breast, but it may be less tender than chicken thigh.

2. Is it necessary to use rice wine vinegar?
No, it’s optional, but it adds a nice tang. You can skip it or use a little regular vinegar instead.

3. Can I freeze Chicken Zucchini Stir Fry?
While it’s best fresh, you can freeze it in an airtight container for up to a month. Just reheat thoroughly before eating.

Chicken Zucchini Stir Fry

A quick and easy dish combining chicken and zucchini, packed with flavor and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 1 lb boneless chicken thigh, cut bite-sized
• 1 tsp cornstarch
• 1/4 cup light soy sauce
• 1 tsp sesame oil
• 2 tsp sugar (or honey)
• 1 tbsp rice wine vinegar (optional)
• 3 cloves garlic, smashed

Cooking ingredients

• 1 tbsp cooking oil
• 1 medium zucchini, cut in half lengthwise and then sliced
• 1 tbsp oyster sauce
• to taste Ground black pepper, optional

Method

 

Preparation

1. Cut the chicken into bite-sized pieces.
2. In a mixing bowl, add the chicken marinade ingredients: cornstarch, light soy sauce, sesame oil, sugar (or honey), rice wine vinegar (if using), and smashed garlic. Combine well and set it aside to marinate for half an hour.

Cooking

1. In a cooking pan or wok, add the cooking oil and heat it on medium-high.
2. Add the garlic and marinated chicken to the pan. Stir-fry for about 2 minutes until the chicken is no longer translucent.
3. Remove the chicken from the heat and place it in a large plate or bowl, keeping the sauce in the pan.
4. If the pan is too dry, add a little more cooking oil. Add the sliced zucchini and stir-fry for about 5 minutes, or until the zucchini starts to get tender.
5. Return the chicken to the pan, add the oyster sauce, and sprinkle with ground black pepper (if desired). Stir-fry everything for another 2-3 minutes until the chicken is fully cooked and the zucchini is tender.
6. Remove from heat and serve!

Notes

Serve hot with steamed rice or noodles. You can also garnish with sesame seeds or sliced scallions for added texture and flavor. Cut the chicken and zucchini into similar sizes for even cooking. Adjust the cooking time based on your preference for zucchini tenderness. Feel free to add more vegetables like bell peppers or broccoli for extra nutrition. If you like it spicy, add some red pepper flakes or chili sauce when cooking. To store leftovers, let the stir fry cool down, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.