Chicken Zucchini Stir Fry Recipe
If bright, fresh flavors and speedy weeknight dinners are your kind of thing, then this Chicken Zucchini Stir Fry is about to earn a permanent spot in your rotation. With juicy strips of chicken, crisp zucchini, sweet red bell pepper, and a savory homemade sauce, it’s the kind of meal that fills you up without weighing you down. Even better, it makes your kitchen smell incredible and is ready in an astonishing 20 minutes, perfect for families or anyone who craves a nourishing, delicious dinner without any fuss.
Ingredients You’ll Need
One of the best parts about Chicken Zucchini Stir Fry is how approachable the ingredient list is. Every item punches above its weight, giving you loads of flavor and color with incredible ease—no fancy shopping trip required!
- Chicken breast: Lean and protein-rich, sliced thinly so it cooks super quickly and stays tender.
- Zucchini: Adds a pop of green and juicy texture that soaks up all the beautiful sauce.
- Red bell pepper: Brings sweetness, bright color, and a lovely crunch.
- Garlic: Just two cloves infuse the whole stir fry with aromatic depth.
- Low-sodium soy sauce: The salty backbone of the savory sauce—choose low-sodium to keep it lighter.
- Oyster sauce: Adds savory-umami richness and helps the sauce cling to each bite.
- Cornstarch: Thickens the sauce to that irresistible, glossy finish.
- Chicken broth: Enhances the chicken flavor and keeps the stir fry saucy.
- Olive oil: Used to quickly cook the chicken and veggies without weighing them down.
- Sesame oil: Just a touch for that unmistakable nutty essence—the secret finishing note.
- Ground black pepper: Gives the chicken a peppery warmth and depth.
- Red pepper flakes (optional): For a gentle kick, if you love a little heat.
- Green onions: A finishing garnish that adds color and hint of sharpness.
- Sesame seeds: Another garnish for crunch and a pretty, toasty finish.
How to Make Chicken Zucchini Stir Fry
Step 1: Whisk Up the Sauce
This is your flavor base! In a small bowl, combine the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil. Mix everything until completely smooth—no lumps here—then set the bowl aside. Making the sauce before you start cooking means you can add it at just the right moment, letting every ingredient soak it up instantly.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and season with ground black pepper. Let them cook undisturbed for a minute or two to develop a golden crust, then stir them around until they’re cooked through—about 4 to 5 minutes. Once the chicken is perfectly done and no longer pink, remove it from the skillet and keep it handy for the return trip.
Step 3: Stir Fry the Veggies
In the same pan, toss in the minced garlic, zucchini half-moons, and sliced red bell pepper. Stir fry everything for 3 to 4 minutes, just until the veggies are tender-crisp and starting to get a bit of color. You want them to hold their crunchy bite, which makes every forkful of this stir fry exciting.
Step 4: Bring It All Together
Return the cooked chicken to the pan, then pour in your prepped sauce. Stir everything together so the sauce coats every bit of chicken and veggie. Let it bubble and thicken for another 1 to 2 minutes—don’t walk away at this point, because that luscious, glossy finish comes together fast!
Step 5: Finish and Garnish
Remove the pan from the heat and immediately sprinkle in the sliced green onions and sesame seeds. If you’re feeling spicy, add a shower of red pepper flakes. Give it all one last quick toss, and you’re done! Serve this Chicken Zucchini Stir Fry straight from the skillet or spooned over fluffy rice or hot noodles for a full meal.
How to Serve Chicken Zucchini Stir Fry
Garnishes
Don’t skip the finishing touches—they’re what make each bowl pop both visually and flavor-wise. I love a generous sprinkle of freshly sliced green onions, toasted sesame seeds, and, for a little excitement, a dash of red pepper flakes. The garnishes add crunch, heat, and just the right burst of freshness right at the end.
Side Dishes
This stir fry happily soaks up the company of simple steamed jasmine or brown rice. If you’re keeping things lower carb, spoon it over cauliflower rice or nestle it beside soba noodles. A crisp cucumber salad or simple miso soup rounds out the meal beautifully without much extra work.
Creative Ways to Present
If you’re entertaining or just want to make dinner feel special, pile the Chicken Zucchini Stir Fry into a large shallow bowl and scatter extra colorful veggies or edible flowers on top. Or, serve it in individual rice bowls with chopsticks for a fun, interactive dinner experience. Leftovers also make amazing lettuce wraps for an easy lunch the next day.
Make Ahead and Storage
Storing Leftovers
Let any remaining Chicken Zucchini Stir Fry cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days. The flavors actually get deeper as they meld together overnight!
Freezing
If you want to freeze, portion the cooled stir fry into freezer-safe containers and freeze for up to 2 months. Keep in mind the texture of the zucchini softens a little upon thawing, but all the flavors stay vibrant. Thaw overnight in the fridge before reheating.
Reheating
For the juiciest leftovers, reheat Chicken Zucchini Stir Fry in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce. You can also microwave it in short intervals, stirring in between. Don’t overcook or the veggies can get too soft.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and very forgiving if you happen to cook them a minute longer. Just trim them well and slice thin so they cook at the same pace as the rest of the ingredients.
What’s a good substitute for oyster sauce?
If you don’t have oyster sauce or want to keep it vegetarian, hoisin sauce or mushroom stir-fry sauce work well as plant-based swaps. The flavor profile changes a bit but still turns out delicious.
How do I make this Chicken Zucchini Stir Fry gluten-free?
Just swap in tamari or coconut aminos for the soy sauce and double-check your oyster sauce for gluten-free labeling. The rest of the ingredients are naturally gluten-free!
Can I add other vegetables?
Of course! This recipe is super flexible—try adding snap peas, mushrooms, broccoli florets, or even strips of carrot. Just keep the total veggie amount balanced so the pan doesn’t overcrowd, which could steam rather than stir-fry them.
Is this recipe spicy?
Only if you want it to be! The basic Chicken Zucchini Stir Fry is quite mild, but you can add as much or as little red pepper flakes as your taste buds like. Adjust it for your family’s preferences with no problem.
Final Thoughts
Once you try Chicken Zucchini Stir Fry, you’ll see just how simple and rewarding dinner can be. Whether you need a quick weeknight meal or crave something fresh and healthy, this stir fry is always up to the task. Give it a spin in your kitchen and let those flavors—and compliments—start rolling in!
Print
Chicken Zucchini Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and healthy chicken zucchini stir fry recipe that’s perfect for a busy weeknight. Tender chicken strips, crisp zucchini, and flavorful bell peppers are stir-fried in a savory sauce, creating a delicious meal that’s ready in no time.
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
For the Sauce:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil; set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken strips, season with black pepper, and cook for 4-5 minutes; set aside.
- Stir-Fry Vegetables: In the same skillet, add garlic, zucchini, and red bell pepper; stir-fry for 3-4 minutes.
- Combine and Serve: Return chicken to the skillet, pour in the sauce, and cook for 1-2 minutes until thickened. Garnish with green onions, sesame seeds, and red pepper flakes. Serve hot.
Notes
- For extra flavor, marinate the chicken in part of the sauce for 15 minutes before cooking.
- You can swap zucchini for yellow squash or add mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
